Almond Slice

Almond Slice

One of our team grew up with Mum making this recipe just to celebrate Easter. We’ve tested it and agree it is a real treat. But why just have it at Easter!
Keyword Easter
search Cakes and Bakes, Seasonal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15
Author Tracey Errington


Shortcrust pastry

  • 275 g 10oz plain flour
  • Pinch of fine salt
  • 135 g 5oz cold unsalted butter, diced
  • 1 medium egg beaten
  • 2 –3 tbsp cold water

For the filling

  • Raspberry jam to cover base of swiss roll tin
  • 115 g 4 oz ground almonds
  • 55-85 g 2-3oz flaked almonds
  • Few drops almond essence
  • 170 g 6oz caster sugar
  • 115-170 g 4-6oz glace cherries


  • To make the pastry, put the flour in a bowl. Add the diced butter and rub in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
    2. Mix the egg with water. Make a well in the centre of the mixture and pour in the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.
    3. Line a ‘Swiss Roll’ tin with pastry and spread the base with raspberry jam.
    4. For the filling, Whip eggs and sugar with the almond essence until light and creamy.
    5. Lightly fold in the ground almonds then spread over the base.
    6. Scatter the halved cherries and flaked almonds over the top.
    7. Bake at 180 degrees centigrade (350F) for 30-40 minutes.
    8. Once cool, cut into 15 slices and enjoy with a cup of tea