Name: Pineapple and raspberry frangipane slice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 225g butter, softened; 161.25 gm caster sugar; 250.00 ml plain flour, sifted; 1 egg; 100.00 gm almond meal; 40.00 ml plain flour, extra; 240g pineapple; 10.00 gm cornflour; 100g frozen raspberries

Pineapple and raspberry frangipane slice

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Delightful pineapple bars, ideal for spring baking.

Ingredients:

225g butter, softened
161.25 gm caster sugar
250.00 ml plain flour, sifted
1 egg
100.00 gm almond meal
40.00 ml plain flour, extra
240g pineapple
10.00 gm cornflour
100g frozen raspberries

Instructions:

Preheat the oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm slice pan, then line the base and sides with baking paper, allowing 3cm of paper to extend beyond the edges of the pan.
In an electric mixer, cream together 125g butter and 1/4 cup caster sugar for 2 minutes until smooth. Mix in the flour. Press the mixture over the base of the pan using floured hands. Bake for 10 minutes until lightly golden. Allow to cool for 15 minutes before serving.
Cream together the remaining butter and sugar with an electric mixer until light and fluffy. Incorporate the egg and then mix in the almond meal and extra flour. Spread the mixture evenly over the pastry.
Coat pineapple with half of the cornflour and raspberries with the rest. Sprinkle fruits over almond mixture and press gently. Bake for 45 to 50 minutes until golden and firm. Cool in pan, then cut into squares and serve.

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