Almond Slice

    Almond Slice

    (8)
    6saves
    1hour20min


    10 people made this

    This is an almond based slice that is accentuated by a layer of raspberry jam. Great for morning tea with tea or coffee.

    Ingredients
    Serves: 12 

    • 250g shortcrust pastry
    • 200g raspberry jam
    • 180g butter, room temperature
    • 175g caster sugar
    • 4 large eggs
    • 1 1/2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon almond essence
    • 250g almond meal
    • 60g slivered almonds
    • 30g icing sugar, for dusting

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Roll out the pastry to about 5mm thick. Place in the bottom of a 20x30cm slice tin. (I usually line the bottom of the tin with baking paper just to be sure it comes out easily.)
    2. Preheat the oven to 190 degrees C. Using a fork poke the pastry then cover with baking paper and place some dried beans over top. Blind bake the pastry for 15 minutes.
    3. Remove the baking paper and beans from the baked pastry. Bake for a further 5 minutes until golden in colour and set aside to cool.
    4. Spoon the raspberry jam over the cooled pastry base and spread evenly.
    5. To make the filling beat together the butter and sugar until pale and fluffy. Add the eggs one at a time beating after each addition. Add the lemon juice, lemon zest and the almond essence. Fold in the almond meal.
    6. Spoon the mixture over the jam base and spread to the sides of the tin. Sprinkle the slivered almonds over top.
    7. Bake in the preheated oven for 30-35 minutes until the filling is golden on top and feels firm in the middle. If the pastry starts to get too brown cover with foil.
    8. Remove and allow to cool. When completely cooled dust with icing sugar and cut into slices.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    16

    Really delicious, would double up as a 'rainy-day pudding', served warm with custard, or a yummy afternoon snack with a cup of tea! This recipe is a real find, thanks so much for sharing. All the family loved it. If I could give it more than 5 stars, I would...... Made this again: just as good. It only took about 20 minutes to cook the topping though. I'd recommend keeping an eye on it after that amount of time: be such a shame to burn it.  -  02 Nov 2009  (Review from Allrecipes UK & Ireland)

    by
    10

    Made this at work in our cafe, went down a storm, is now a regular addition to our cake display! Lovely.  -  19 May 2012  (Review from Allrecipes UK & Ireland)

    by
    2

    This was my first ever attempt at a bakewell and I am delighted - this was fab! I only had homemade peach jam so I tried that. Only had 200g ground almonds and no flaked ones so I added 50g of plain flour to the almonds to see if that worked. The almond extract was just right for that almondy taste, the texture was moist and even the jam worked. Will try it again with the right amount of almonds and strawberry jam. Got 24 squares out of it. Many thanks for a fab recipe!  -  05 Mar 2014  (Review from Allrecipes UK & Ireland)

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