This looks like a bar cookie but really is a cake bar. I made it with plums, following my grandma's heirloom recipe, but I think other fruits could be just as delicious. There is something wonderfully satisfying about cake, fruit, and icing together. I had some overripe plums that were begging to be used. I rushed out to buy marzipan, hazelnuts, and almonds to make this recipe, which is one of my favorites. My granny always makes me similar cakes whenever I visit home.
If you read my recipes, you might notice I always use a brand called Eggie to replace eggs, as they are super easy, but you can use any other kind of egg replacement you prefer.
If you read my recipes, you might notice I always use a brand called Eggie to replace eggs, as they are super easy, but you can use any other kind of egg replacement you prefer.
YIELDS
8
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup margarine, softened
- 3/4 cup brown sugar
- 4 servings egg replacement (to replace 4 eggs)
- 3/4 cup gluten free flour blend
- 2 tsp baking powder
- 1/2 cup coarsely chopped hazelnuts
- 1 cup marzipan, chopped into squares (about 100g)
- about 8 pieces ripe plums, stoned and cut into quarters
- 1/4 cup flaked almonds
- 1/3 cup icing sugar
- 1 tbsp lemon juice
Directions
1. Preheat the oven to 180°C.
2. Meanwhile, line a baking pan with parchment paper.
3. Cream the margarine and sugar until pale, light and fluffy.
Gradually stir in egg replacement, whisking between each addition (add a little flour if the mix starts to curdle). Add the flour and the baking powder, ground almonds and mix to combine. Fold in the hazelnuts. Gently fold in the marzipan, too.
4. Pour the dough into the prepared pan and place the plum quarters on top, pushing them down a little.
Scatter with the flaked almonds. Bake for about 40-50 minutes until a skewer inserted in the center comes out clean.
Then let it cool for 30 minutes.
5. Grasp the parchment paper and remove cake bar to a wire rack to cool completely before adding icing.
For the icing, sift the icing sugar into a mug and add about a tablespoon of lemon juice and stir to a single-cream consistency.
Use a teaspoon to drizzle the icing over the cake and wait for it to set.
Cut into squares and enjoy.
Honestly I like the cake while it’s still lukewarm (if hot the plum can burn your mouth or tongue) and I don’t always wait for the icing to set; either way, it’s heavenly.
