Raspberry & Lemon Bars

Ingredients

Ingredients

For the recipe  Raspberry & Lemon Bars

For the Sponge:

225 g Unsalted butter
225 g Caster Sugar
4 Eggs
1 tsp Dr. Oetker Sicilian Lemon Extract
225 g Plain Flour
1 tsp Dr. Oetker Baking Powder
100 g Raspberries

For the Icing:

100 g Icing Sugar
100 g Unsalted butter
200 g Cream Cheese
1 tsp Dr. Oetker Sicilian Lemon Extract

To Decorate:

1 g Lemon Zest
10 g Raspberries
leaf Mint Leaves

preparation

Preparation

1

Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line a 26x19cm tin with non-stick parchment paper.

2

In a bowl, beat together the butter and sugar until light and fluffy.

3

Add the eggs one at a time, beating well after each addition. Stir in the lemon extract.

4

Sieve in the flour and baking powder. Add the raspberries and fold until just combined.

5

Evenly divide the mixture between the prepared moulds. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully. 

6

To make the cream cheese icing, in a large, beat together the icing sugar and butter until smooth. Add in the cream cheese and lemon extract, beat until smooth. 

7

Using a spatula or the back of a spoon spread the cream cheese icing on the cooled cake. 

8

Use sharp knife to cut into squares. Decorate each square with some lemon zest, fresh raspberries and fresh mint. 

Nutritional Information for the recipe Raspberry & Lemon Bars

Per Serving Per 100 g / ml
Energy 1763 kJ
421 kcal
1779 kJ
425 kcal
Fat 26.49 g 26.75 g
Carbohydrate 42.06 g 42.49 g
Protein 2.89 g 2.92 g
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