Efrat's Notebook

Butter Almond Bars Draft

Lemon butter cake bars baked in a big sheet pan, topped with raspberry jam and caramelized almonds, for when I need a lot of squares at once.

  • Prep25 min
  • Cook40 min
  • Total1 hr 5 min
  • KashrutDairy

What you need

Amount:×1

Base

Topping

How I make it

Base

  1. Preheat the oven to 350°F (180°C). Line a 14 × 16-inch (35 × 40 cm) pan with parchment paper.

  2. Beat the eggs and sugar with a mixer until pale.

  3. Add the butter, cream, lemon juice and zest and keep mixing.

  4. Add the flour and mix just until combined.

  5. Spread in the pan and smooth with a spatula; the layer will be about ½ inch (1 cm) thick.

  6. Bake for 20-25 minutes, until the top is just starting to set. Remove, let cool, and raise the oven to 400°F (200°C).

Topping

  1. Press the raspberry jam through a fine sieve and spread it evenly over the cake.

  2. Put the almonds, sugar, butter, cream and flour in a saucepan and heat until the butter melts and the mixture starts to boil.

  3. Spread evenly over the cake and bake 15 more minutes at 400°F (200°C).

  4. Let cool and cut into squares.

What I've learned

  • I strain the jam to get rid of the seeds.

Source: ChefEf (chefef.com)