Fruit and Almond Bars
A multi-textured fruit and almond bar with a crisp base, topped with buttery frosting.
Ingredients
all-purpose flour
250 g
butter or margarine (cold, diced)
175 g
superfine sugar or brown sugar
75 g
glacé cherries (chopped)
125 g
raisins
50 g
chopped almonds
50 g
butter or margarine (softened)
115 g
superfine sugar
115 g
eggs
2
all-purpose flour
50 g
ground almonds
50 g
powdered sugar (for dusting)
to taste
Instructions
1
Preheat and Prepare
Preheat the oven to 180°C. Grease the base of an 18x28x2.5 cm cake pan.
2
Make the Shortbread Base
Place the flour in a bowl. Add the diced butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar (if using desiccated coconut or chocolate chips as a solid flavouring, add them at this stage). Press the mixture together to form a dough.
3
First Bake
Press the mixture into the prepared pan and smooth the surface with the back of a spoon. Prick all over with a fork to allow steam to escape. Bake for 10 minutes, then remove from the oven.
4
Prepare the Topping
Reduce the oven temperature to 160°C. Combine the fruit and almonds (the original text indicates mixing the ingredients here, which logically means scattering them over the pre-baked crust).
5
Make the Batter Layer
Cream the softened butter and sugar together until light and fluffy, then beat in the eggs. Fold in the flour and ground almonds. Spread the batter evenly over the fruit and almond layer.
6
Finish Baking
Bake for 30 minutes, until the cake is golden and feels firm to the touch. Test by inserting a knife; the blade should come out clean.
7
Cool and Decorate
Cool in the pan for 15 minutes. Dust with powdered sugar and cut into bars.
