Greek · Dessert
Orange Almond Syrup Bars
A Greek-style syrup-soaked bar built on ground almonds and semolina instead of flour, perfumed with orange zest and finished with a quick orange syrup and toasted almonds, echoing the soaking tradition of karydopita and revani.
$1
15 minsPrep
22 minsCook
67 minsTotal
EasyLevel
Nutrition per serving
275Calories
6.9gProtein
15.9gFat
29gCarbs
19.9gSugar
2.7gFiber
126mgSodium
52mgChol
1.5gSat Fat
199mgPotassium
69mgCalcium
1mgIron
0.1mcgVitamin B12
7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and grease and line a 10x10cm (4x4 inch) baking tin with parchment.
2
In a bowl whisk the egg with the sugar until pale and slightly thickened, about 1 minute.
3
Stir in the vegetable oil, orange zest, vanilla extract and honey until fully combined.
4
Sift in the almond flour, semolina and baking powder, folding gently until you have a thick, even batter.
5
Spread the batter into the prepared tin, levelling the surface with the back of a spoon.
6
Bake for 20-22 minutes until golden and a skewer inserted in the centre comes out clean.
7
While the bars bake, combine the orange juice and sugar for the syrup in a small pan and simmer over low heat for 3-4 minutes until slightly syrupy; remove from heat.
8
As soon as the bars come out of the oven, spoon the warm syrup evenly over the surface, letting it soak in.
9
Scatter the toasted sliced almonds over the top and leave to cool completely in the tin, about 30 minutes.
10
Lift out using the parchment, cut into 2 squares and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g ground almond flour
- 0.5 oz14g semolina
- 0.1 oz2g baking powder
- 5/85/8 eggs, beaten (28g)
- 0.5 oz14g sugar white
- 0.4 oz10g vegetable oil
- 0.4 oz10g zested orange
- 0.1 oz2g vanilla extract
- 0.5 oz14g honey
- 0.6 oz16g juiced, for syrup orange
- 0.4 oz10g for syrup sugar white
- 0.3 oz8g sliced, toasted, for topping almond
