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1
Combine first 4 ingredients and then cut in the butter until quite fine. (I had some bigger chunks and the cake turned out just fine.) Add lemon rind to the butter mixture.
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2
Beat the egg lightly in a measuring cup and add enough
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3
milk to make 1/2 cup of liquid.
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4
Add almond extract to the egg/milk mixture and pour over dry ingredients, tossing with a fork until a ball of soft dough is formed.
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5
If necessary add a few more drops of milk. ( I don't find this necessary, but if your dough is a bit dry, I recommend it.)
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6
Place dough in the bottom of an ungreased pan 9 X 13 X 2 inch. For the pan, you can flour the bottom and half way up the sides. (I've tried this recipe with and without the flour and it does not seem to make a difference.)
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7
Pat dough evenly onto the bottom of the pan and refrigerate while you prepare plums to arrange over the dough.
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8
Cut plums into quarters and then cut the quarters in half. I leave the skin on, but you may peel skin if you would like.
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9
When placing the plums onto the dough, slightly overlap rows.
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10
For the Shensal Topping:
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11
Mix ingredients until crumbly and sprinkle over the plums.
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12
Bake at 375u00b0 F for 30- 40 minutes. I find that 35 minutes is just right.
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13
Cut into squares and serve with whipped cream, if desired.
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14
Yum, yum!
