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Plum, raspberry jam & cardamom crumble squares

Ingredients

  1. Step 1 4 cardamom pods , seeds crushed
  2. Step 2 1 tbsp lemon juice (reserve the lemon, see below)
  3. Step 3 250g low-sugar, high-fruit raspberry jam
  4. Step 4 10 slightly unripe plums , halved and stoned (you may need more, depending on size)
  5. Step 5 125g cold butter , cut into chunks, plus extra for the tin
  6. Step 6 150g ground almonds
  7. Step 7 150g plain flour
  8. Step 8 115g caster sugar
  9. Step 9 ½ lemon , zested
  10. Step 10 ½ tsp vanilla extract
  11. Step 11 50g plain flour
  12. Step 12 35g ground almonds
  13. Step 13 45g cold butter , cut into small chunks
  14. Step 14 50g light brown soft sugar
  15. Step 15 ½ lemon , zested
  16. Step 16 25g flaked almonds
  17. Step 17 icing sugar , for dusting (optional)
Plum, raspberry jam & cardamom crumble squares
Calories: 294 Carbohydrate: 31 g Protein: 5 g Fat: 16 g
Cook time: 85 minutes Prep time: 30 minutes Total time: 115 minutes Servings: 16

TAGS

Afternoon tea Dessert Treat Baking Cardamon Diana Henry Indulgent Jam plum Raspberry jam Square Afternoon tea Dessert Treat Baking Cardamon Diana Henry Indulgent Jam plum Raspberry jam Square Afternoon tea Dessert Treat Baking Cardamon Diana Henry Indulgent Jam plum Raspberry jam Square

Directions

  1. Step 1 Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
  2. Step 2 To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
  3. Step 3 Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
  4. Step 4 To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
  5. Step 5 Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.