Savor the delight of creating these moist, spice-infused sponge bars, perfect for a cozy afternoon treat.
Ingredients:
- 250g of unsalted butter, softened
- 200g of fine icing sugar
- 2 fresh eggs
- 1 teaspoon of ground cinnamon for warmth
- 1 teaspoon of fine clove powder for depth
- 250g of sifted cake flour for lightness
- 1/2 packet of baking powder for rise
- 250ml of whole milk for richness
- 120g of finely ground almonds for texture
- 200g of fine biscuit crumbs for body
For the Filling and Topping:
- 300g of homemade red currant preserve
- A generous handful of almond slivers for a crunchy finish
Method:
- Cream the butter and icing sugar in a bowl until pale and voluminous.
- Gradually incorporate the eggs one at a time, mixing well after each addition.
- Infuse the mixture with cinnamon and clove, stirring for an even distribution.
- Gently fold in the sifted flour and baking powder, alternating with milk to maintain a smooth batter.
- Combine the ground almonds with biscuit crumbs and blend them into the batter.
- In a greased square baking pan (approximately 30x30cm), spread two-thirds of the batter.
- Layer the red currant preserve evenly over the base.
- Fill a piping bag with the remaining batter, and pipe over the preserve in a lattice pattern.
- Scatter almond slivers on top for a delightful crunch.
- Bake in a preheated oven at 180°C for 30-40 minutes, or until the sponge is golden and springs back to the touch.
Baking Tip: For an even more indulgent twist, lightly toast the almond slivers before sprinkling them on the batter to enhance their nutty flavor.
