Recipe

Marmalade, ginger and almond slice

Jan 31, 1975 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Makes 24 Item
    • Print
    Print

Ingredients

Marmalade, ginger and almond slice
  • 90 gram unsalted butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 2/3 cup (100g) plain flour, sifted
  • 1/3 cup (50g) self-raising flour, sifted
  • 1 cup (340g) orange marmalade
  • 1/3 cup (60g) glacé ginger, finely chopped
  • 1 egg, beaten lightly, extra
  • 1 1/2 cup (120g) flaked almonds
  • 1/2 cup (60g) ground almonds
  • 1 tablespoon icing sugar, sifted

Method

Marmalade, ginger and almond slice
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 3
    Beat butter, caster sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in flours. Spread dough into pan. Combine marmalade and ginger in a small bowl; spread over dough.
  • 4
    Combine extra egg, 1 cup (80g) of the flaked almonds and ground almonds in a medium bowl. Spread almond mixture over marmalade; sprinkle with remaining nuts.
  • 5
    Bake for about 40 minutes. Cool in pan. Dust slice with icing sugar before cutting into squares and serving.

Notes

Store slice in an airtight container for up to a week.

The Latest from Food To Love