Spanish · Dessert
Orange Almond Cake Bars
A dense, moist Spanish-style almond cake cut into neat bars, built on ground almonds and bright orange zest, finished with a honey glaze and toasted flaked almonds for crunch.
$1
15 minsPrep
24 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
327Calories
7.8gProtein
21.6gFat
29.3gCarbs
20gSugar
3gFiber
386mgSodium
77mgChol
6.5gSat Fat
220mgPotassium
82mgCalcium
1.4mgIron
0.2mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Almendra
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with baking parchment.
2
Zest the orange first, then juice it, keeping zest and juice separate.
3
In a bowl, whisk the egg and sugar together until pale and slightly thickened, about 1 minute.
4
Stir in the melted butter, orange zest and 1 tablespoon of the orange juice until combined.
5
Sift the almond flour, all-purpose flour, baking powder and salt over the wet mixture and fold gently until just combined with no dry streaks.
6
Pour the batter into the prepared tin, smoothing the top with a spatula.
7
Scatter the flaked almonds evenly over the surface.
8
Bake for 22-25 minutes until golden and a skewer inserted in the centre comes out clean.
9
Remove from the oven and immediately brush the warm bars with the warmed honey.
10
Cool completely in the tin on a wire rack before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Almond Flour, ground
- 12g12g All Purpose Flour, sifted
- 30g30g Sugar White
- 30g30g Egg, beaten
- 20g20g Butter, melted
- 15g15g Orange, zested and juiced
- 2g2g Baking Powder
- 1g1g Salt
- 8g8g Almond, flaked, scattered on top, 1
- 8g8g Honey, warmed, brushed over baked bars, 1
