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How to make Pineapple and raspberry frangipane slice

Yield = 20
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 225g butter, softened
  • 3/4 cup caster sugar
  • 1 cup plain flour, sifted
  • 1 egg
  • 1 cup almond meal
  • 2 tablespoons plain flour, extra
  • 1/4 (240g) small pineapple, finely chopped
  • 1 tablespoon cornflour
  • 100g frozen raspberries

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 3cm from edge of pan on all sides.
  • Step 2 Using an electric mixer, beat 125g butter and 1/4 cup caster sugar for 2 minutes or until smooth. Stir in flour. Using floured hands, press mixture over base of prepared pan. Bake for 10 minutes or until light golden. Cool for 15 minutes.
  • Step 3 Meanwhile, using an electric mixer, beat remaining butter and sugar until light and fluffy. Beat in egg. Stir in almond meal and extra flour. Spread over pastry.
  • Step 4 Toss pineapple in half the cornflour to coat. Toss raspberries in remaining cornflour to coat (see note). Sprinkle fruit over almond mixture. Gently press into mixture. Bake for 45 to 50 minutes or until golden and firm to touch, covering with foil if overbrowning during cooking. Cool in pan. Cut into squares. Serve.