Storecupboard baking: black cherry & almond slice

Name: Storecupboard baking: black cherry & almond slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 150 g butter; 100 g caster sugar; 1 teaspoon vanilla extract; 225 g plain flour; 40 g cornflour/cornstarch; 175 g good quality black cherry jam; 60 g butter; 60 g caster sugar; 1 teaspoon vanilla extract; 200 g flaked almonds; 40 ml milk

Dessert

Very Easy

50 min

Preparation

Preparation20 min

Cook time30 min

Preheat oven to 180°C. Grease and line with baking paper a 20 cm x 24 cm lamington tray.
Place the almond topping ingredients in a suitably sized saucepan and cook over low heat until the butter has melted and the sugar has dissolved. Set aside to cool.
Meanwhile, whisk the flours together in a bowl to ensure they are evenly combined. In a separate bowl, cream the 150 g butter and 100 g caster sugar together with the vanilla - you can use electric beaters for this step.
Slowly add the combined flours and beat until combined. If you are using electric beaters, be sure to do this on low speed or you will be showered with flour!
Press the dough into the prepared baking tin and bake for about 15 mins or until the base is a light golden brown. Allow to cool for 10 mins.
Spread the jam over the slightly cooled base ensuring even coverage right to the edges. Top with the cooked almond mixture.
Return the slice to the oven for a further 25 mins or so, keeping a close eye towards the end - you want the almonds to turn a lovely, caramelised golden brown, but you do not want them to burn.
Cool in the tin before cutting into squares. If desired, dust with icing sugar before serving.