Food & Wine
Caramel and almond slice
With baking, the old recipes are often the best. This classic, bakery style favourite is no exception and is an easy fix for a sugar craving.
Ingredients:
- 200g soft butter
- 220g caster sugar
- Zest and juice of 1 lemon
- 1 tsp vanilla essence
- 350g flour
- 1 tsp baking powder
Topping
- 150g butter
- 1 Tbsp. golden syrup
- 395g can of condensed milk
- Zest and juice of 1 lemon
- ½ cup flaked almonds
Method:
- Preheat the oven to 180°C. Grease and line a slice tin (mine is 32cm x 20cm) with baking paper.
- In a bain-marie, melt all the topping ingredients together except for the flaked almonds, until you have a smooth, consistent mixture. Take it off the heat and let it cool down a bit. Try to resist the urge to eat it (a constant problem for me).
- While the topping cools a little, make the base. Beat together the butter, caster sugar, zest and juice in mixer until light and fluffy. Sift in flour and baking powder and fold in to create a soft dough.
- Press this mixture into the lined tin. Carefully pour on the topping mixture evenly and smooth it off. Sprinkle over the almonds, pop in the oven and bake for about 40 minutes. Take care not to not let it get too brown on top. Allow to cool completely before cutting. This will last well in a tin for up to a week.
Written by Sam Mannering, first appeared on Stuff.co.nz.
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