Plum and Almond Slice

• 160 g unsalted butter
• 23 cup sugar
• 2 eggs
• 12 cup plain flour
• 13 cup cornflour
• 2 tablespoons rice flour
• 1 12 tablespoons thinly sliced glace ginger
• 825 g canned plums in heavy syrup, drained,pitted and halved
• 1 cup sliced almonds
• 1 tablespoon warm honey

1. Preheat the oven to 180C.
2. Lightly grease a 20cm square tin and line it with baking paper.
3. Leave the paper hanging over the edges of the tin on all sides.
4. This will make it easy to lift the cooked slice out of the tin.
5. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy.
6. Add the eggs one at that time, beating well after each addition.
7. Sift the flours over the mixture of fold into the mixture along with the ginger.
8. Spread into the tin.
9. Arrange the plum halves on top, pressing them in carefully.
10. Scatter with the flaked almonds, pressing in gently.
11. Drizzle with the honey.
12. Bake for one hour and 10 minutes, or are until firm and golden.
13. If the slice starts to brown too quickly as it cooks, cover it with foil.
14. Cool in the tin, then lift out, using the paper as handles, before cutting into pieces.
15. The slice can be kept for four to five days if stored in an airtight container in the refrigerator.

butter, sugar, eggs, flour, cornflour, rice flour, glace ginger, syrup, almonds, honey

Taken from www.food.com/recipe/plum-and-almond-slice-95641 (may not work)