I was trying to come up with a recipe for coffee-cake-like bars that felt like summer and was packed with a citrus punch. These bars turned out perfect! Tangy raspberries with baked on gooey orange marmalade and drizzled with an orange powdered sugar icing!
Ingredients:
2 sticks margarine, softened
1 1/2 c. sugar
4 eggs
2 tsp. almond extract
2 c. flour
1/2 tsp. salt
1/2 - 1 c. fresh raspberries
1/4 c. slivered almonds
1/4 c. orange marmalade
Preheat the oven to 350 degrees. Spray a 9x13 pan with non stick cooking spray and set aside. In an electric mixer, beat the sugar and margarine together until it forms a creamy consistency. Add in the eggs, almond extract, flour and salt and mix just until everything is combined together. Pour out into the greased pan and spread evenly. Using a small spoon, place a few spoonfuls of marmalade randomly on top and using a knife, make a cross pattern through the marmalade integrating it into the batter. Add fresh raspberries and slivered almonds. Bake for 23-26 minutes until the sides are golden brown and the center is cooked through (use a toothpick if you need to). Let cool fully on a wire rack.
In a small bowl, combine 1/2 c. powdered sugar and 1 tsp. orange extract. Add water if the consistency is still too stiff. Drizzle on top of the cooled cake and let sit for 10 minutes before cutting into bars.
No comments:
Post a Comment