Paradise Slice

Nice fruity cake I made for a Coffee & Cake afternoon. 

I did add a little milk as my mix was quite stiff.

Bought Pastry

• 100g raspberry jam (5 tbsp)

Top Layer

• 200g butter (1 cup)
• 200g caster sugar (1 cup)
• 100g ground almonds
• 100g plain flour
• 3 large eggs
• 120g currants (just under 1 cup) or sultanas
• 100g glace cherries (1/2 cup)
• Extra caster sugar for dusting the top after baking

Instructions

Pastry

1. Preheat the oven to 200C or 400F.
2. Grease tin with butter or line it with baking paper to make it easier to lift the slice out after baking.
3. Take the pastry from the fridge and roll it out on a floured surface until it fits your tin.
4. Prick the pastry with a fork, place baking paper over it and blind baking beans or uncooked rice if you don’t have any.
5. Bake in the oven for 10-12 minutes, until lightly golden brown.
6. Set aside and allow to cool. 

Top Layers

1. Meanwhile, cream the butter and sugar together. 
2. Add the eggs and mix in thoroughly.
3. Add the fruit and almond flour and mix in. 
4. Spread jam over the top of the pastry.
5. Spoon the top layer mixture over the jam and smooth down with a large spoon.
6. Bake for 25-30 minutes.
7. Remove from the oven and sprinkle over a few tablespoons of caster sugar.
8. Allow to cool, slice, and enjoy!