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Auntie Annie’s shortbread, fruit & almond slice
Auntie Annies Shortbreab, Fruit & Almond Slice
Auntie Annie’s shortbread, fruit & almond slice
This is such a lovely bake and so flipping easy. A beautiful shortbread base with a layer of fruit and then topped with a layer of moist almond topping. Finished off with a sprinkling of Almonds! Perfect with a cuppa (It’s also sturdy enough for lunch boxes or a picnic!). I’d call it traditional an old fashioned kinda bake – and I LOVE it. Similar to a Bake-well slice but not quite!
It’s my Auntie Annie’s Recipe and it’s one that is perfect for the cake tin! (If it lasts that long)
Have a go and please let me know what you think?!
Love Cx
Ingredients
Base
- 175g Butter
- 250g Plain Flour
- 75g Caster Sugar
- 75g Sultanas
- 100g Glace Cherries (roughly chopped)
Topping
- 100g Butter (softened)
- 100g Caster Sugar
- 2 Eggs
- 100g Ground Almonds
- few drops Vanilla Essence
- 50g Flaked Almonds
- Icing Sugar for Dusting
Preparation Method
- Pre-Heat Oven 180C/350F/Gas 4 Method
- Grease and line a 20 x 30cm tin
- For the base, rub the butter into the flour using your finger tips, stir in the sugar and then lightly press into the base of the greased & lined tin.
- Sprinkle the sultanas and cherries over the base and press lightly
- For the topping, cream butter & sugar together until pale & fluffy and ten beat in the eggs, followed by ground almond & vanilla essence
- Spread the topping carefully over the fruit & sprinkle with flaked almonds.
- Bake for approx. 40 minutes.
- Leave to cool in tin, remove, dust with icing sugar and cut into slices or squares
Comments
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Marta says:
Beautiful cake! #recipeoftheweekClare x says:
Thanks Marta - it's de-lish!!!Angela / Only Crumbs Remain says:
I absolutely love the sound of this Clare - I can never get enough of frangipane bakes! Yum! Thankyou too for joining in with #BakingCrumbs :-) Angela xKat (The Baking Explorer) says:
This looks and sounds delicious - fruit and almond go so well together!