Rum Glazed Blondies
- 1 ¼ cups white chocolate (chopped)
- ½ cup unsalted butter
- ½ cup caster sugar (scant)
- 1 tsp vanilla extract
- 2 large eggs (beaten)
- 1 cup all-purpose flour
- ½ tsp Baking powder
- 1 cup chopped almonds
- ⅔ cup white Chocolate chip
- To decorate
- ½ cup red Sugar paste (rolled into thin strips)
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 23cm|9" square tin and line the base with non-stick baking paper.
Melt the chocolate and butter in a large heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the sugar, vanilla and eggs. Beat well until smooth.
Sift in the flour and baking powder and stir until blended, then stir in the almonds and chocolate chips.
Put into the tin, level the surface and bake for 20-25 minutes, until golden and just firm to the touch. Cool in the tin.
For the icing: sift the icing sugar into a bowl and gradually beat in the rum until smooth and thick enough to spread.
Spread the icing over the top of the cake and leave to set.
To decorate: cut the cake into squares. Arrange the rolled strips of sugarpaste on top of the squares to look like bows.