Plum, raspberry jam & cardamom crumble squares
n Makes 16 n Prep 30 mins plus resting n Cook 55 mins
4 cardamom pods, seeds crushed
1 tbsp lemon juice (reserve the lemon) 250g low-sugar, high-fruit raspberry jam 10 slightly unripe plums, halved and stoned (you may need more, depending on size)
FOR THE PASTRY
125g cold butter, cut into chunks, plus
extra for the tin
150g ground almonds
150g plain flour
115g caster sugar
1/2 lemon, zested
1/2 tsp vanilla extract
FOR THE CRUMBLE
50g plain flour
35g ground almonds
45g cold butter, cut into small chunks 50g light brown soft sugar
1/2 lemon, zested
25g flaked almonds icing sugar, for dusting (optional)
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 To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add 2 tsp 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 for 15-18 mins until pale golden. Cool for 15 mins.
3 Stir the cardamom 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 To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor and blitz until the mixture looks like breadcrumbs. Tip over the plums and scatter the flaked almonds on top. Bake for 35-40 mins until the top is golden and the plums are tender. Cool completely in the tin. 5 Carefully lift the traybake out of the tin onto a 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.
PER SERVING 294 kcals, fat 16g, saturates 6g,
carbs 31g, sugars 21g, fibre 1g, protein 5g, salt 0.2g