Maple plum and almond traybake
Maple-soaked plum and almond traybake recipe from Maple From Canada. Satisfy morning or afternoon hunger pangs with this maple plum and almond traybake.
Brought to you by Maple from Canada
Maple-soaked plum and almond traybake recipe from Maple From Canada
Satisfy morning or afternoon hunger pangs with this maple plum and almond traybake.
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- 250 g unsalted butter, softened
- 200 g caster sugar, plus 25g extra for topping
- 300 g ground almonds, plus extra 25g for filling mix
- 140 g plain flour, plus extra 25g for filling mix
- 2 free-range eggs
- 2 tsp cinnamon
- 1 tsp baking powder
- 6 plums, stoned, halved and cut into segments (approx. 6 per plum)
- 1 tbsp of pure Canadian amber, rich-tasting maple syrup
- 50 g flaked almonds
Preheat the oven to 180oC/Gas Mark 4. Line a flat rectangular baking tray with greaseproof paper.
IIn a large bowl, mix together the butter, sugar and ground almonds so they resemble breadcrumbs. Divide the mixture and place half into another clean bowl.
Add flour to one of the bowls and bring the mixture together using your hands to form a dough ball. Tip the mixture onto the lined baking tray and gently flatten down all over. Bake in the oven for 15 minutes, or until golden. Remove and leave to cool on a wire rack.
Prepare the filling by adding the eggs, the extra flour, ground almonds, 1 tsp cinnamon and baking powder to the remaining breadcrumb mix. Stir well to form a soft batter.
Pour and spread evenly over the cooled tray of baked breadcrumb base and top with plum segments in neat rows. Bake for another 15 minutes, then take out and gently pour over the maple syrup. Scatter the remaining cinnamon and flaked almonds on top. Bake or place under the grill to brown for a final 5 minutes, taking care not to burn the almond flakes.
Serve warm straight from the oven with ice cream, crème fraîche or just as it is!
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