Mixed Berry and Almond Cake Squares
ready in 1 hr 15 min.
- 1 cup soft Margarine
- 1 cup sugar
- 3 Tbsps Vanilla sugar
- 1 cup Marzipan
- 4 tsps Rum
- 1 unwaxed Orange (juiced, zest grated)
- 1 cup Soy milk
- ⅜ cup Sparkling mineral water
- 2.333 cups all-purpose flour
- 1 cup Almond flour
- 3 tsps Baking powder
- 4 cups mixed Berry (e. g. blueberries and raspberries)
- 2 Tbsps Corn starch
- ½ cup sliced almonds
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
Beat the margarine with the sugar, 1 tbsp vanilla sugar and a pinch of salt until creamy.
Mash the marzipan with a fork and stir in the rum, orange juice and zest. Fold into the margarine and gradually add the milk and the water. Fold in the flour, ground almonds and the baking powder and knead into a smooth dough.
Spread onto the prepared baking tray and mix the berries with the cornflour and the remaining vanilla sugar. Spread evenly over the cake mixture, sprinkle with almonds and bake for around 40 minutes. Remove from the oven, leave to cool and serve sliced.