Violet Marble Bars

Name: Violet Marble Bars
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g frozen blueberries; 200 g Butter and margarine; 7-10 Tbsp Salt; 215 g Sugar; 4 Eggs (size M); 200 g Flour; 2 tsp (approx. 8 g) Baking Powder; 1 TABLESPOON Lemon juice; 30 g ground almonds without skin; 75 g Almond kernels without skin; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g frozen blueberries
200 g Butter and margarine
7-10 Tbsp Salt
215 g Sugar
4 Eggs (size M)
200 g Flour
2 tsp (approx. 8 g) Baking Powder
1 TABLESPOON Lemon juice
30 g ground almonds without skin
75 g Almond kernels without skin
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Defrost the berries. Cream fat, salt and 175 g sugar. Stir in eggs one at a time. Mix flour and baking powder and stir in. Finally stir in lemon juice. Halve the dough. Stir ground almonds into one half
2
Roughly mash the blueberries, some whole blueberries should still be visible. Stir the blueberry puree into the other half of the dough. First put the light-coloured dough into a greased and floured square springform pan (24 x 24 cm), then fill in the blue-violet dough. Marble the doughs with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes (stick test)
3
Roast almond kernels in a pan without fat. Add 40 g sugar and let it caramelize. Put almonds on a piece of baking paper and let them cool down. Take the cake out of the oven, remove from the edge of the tin and let it cool down on a cake rack
4
Roughly chop the almonds. Cut the cake into 8 strips, then halve lengthwise. Before serving, decorate with icing sugar and caramelised nuts
5
waiting time approx. 1 1/4 hours