Marbled Blueberry Almond Cake Bars - cooking recipe

Ingredients

14 tbsp butter
1 cup, plus 2 tbsp sugar
4 medium eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp lemon juice
1 cup frozen blueberries, defrosted
1/3 cup ground almonds
1/2 cup blanched almonds
None None Powdered sugar, to dust

Preparation

Preheat the oven to 325\u00b0F. Grease and line a 9 x 9 inch square springform cake pan. Beat the butter, 3/4 cup plus 2 tbsp sugar, and a pinch of salt until pale and creamy. Add the eggs one at a time, beating well between each addition. Fold in the flour and baking powder. Stir in the lemon juice.
Divide the mixture into two separate bowls. Coarsley puree the blueberries and stir through one of the bowls. Stir the ground almonds through the second bowl.
Spoon the almond cake mixture into the cake pan and spread out to the corners to create an even surface, then add the blueberry cake mixture and spread out to the corners of the pan.
Gently drag a fork through the cake mixtures to marble slightly. Bake for 35-45 mins. Cool in the pan for 5 mins, then remove and transfer to a wire rack to cool completely.
Toast the almonds in a frying pan without any oil until lightly golden, then sprinkle in remaining 1/4 cup sugar and cook, stirring, until sugar starts to caramelize. Transfer to a baking sheet lined with parchment. Allow to cool, then roughly chop.
Cut the cake into 8 slices and serve decorated with the caramelized almonds and dusted with powdered sugar.