Plum, raspberry jam & cardamom crumble squares

2020-07-30

Nutrition and extra info

Vegetarian

Nutrition: Per serving

kcal294

fat16g

saturates6g

carbs31g

sugars21g

fibre1g

protein5g

salt0.2g

Ingredients

Method

Ingredients

4 cardamom pods, seeds crushed

1 tbsp lemon juice (reserve the lemon, see below)

250g low-sugar, high-fruit raspberry jam

10 slightly unripe plums, halved and stoned (you may need more, depending on size)

Plum

pl-um

The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

For the pastry

125g cold butter, cut into chunks, plus extra for the tin

Butter

butt-err

Butter is a dairy product made from separating whole milk or cream into fat and…

150g ground almonds

150g plain flour

115g caster sugar

½ lemon, zested

Lemon

le-mon

Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

½ tsp vanilla extract

For the crumble

50g plain flour

35g ground almonds

45g cold butter, cut into small chunks

Butter

butt-err

Butter is a dairy product made from separating whole milk or cream into fat and…

50g light brown soft sugar

½ lemon, zested

Lemon

le-mon

Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

25g flaked almonds

icing sugar, for dusting (optional)

Method

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.
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.
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.
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.
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.

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