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Makes:
30-36 squares
Tam West
The mixed spice and cinnamon give this bake a lovely warm spice flavour and deep colour. Belgian square is sweet, so keep the layers of jam and icing as thin as possible. Cut into small squares.
If you can’t get freeze dried raspberries, ice with a pink icing using a little frozen raspberry juice or use plain white icing sharpened with lemon juice. You could also top the icing with raspberry powder.
For the base
| 250 g | Butter |
| ¾ cup | Caster sugar |
| 2 | Eggs |
| 2 Tbsp | Golden syrup |
| 2 cups | Plain flour |
| 2 tsp | Baking powder |
| 4 tsp | Mixed spice |
| 4 tsp | Ground cinnamon |
| ½ cup | Raspberry jam (Main) |
For the icing
| 2 cups | Icing sugar |
| 1 knob | Butter, softened |
| 1 sprinkle | Freeze-dried raspberry powder, to decorate, optional (Main) |
| 1 small handful | Freeze-dried raspberries, to decorate, optional (Main) |
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Directions
- Heat the oven to 160C. Line a swiss roll tin with baking paper (about 20cm x 30cm).
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the golden syrup.
- Sift together the flour, baking powder and spices. Sift over the creamed mixture and mix in with a large spoon or spatula. The mixture will be soft and sticky.
- Place half of the mixture into the tin and spread out evenly. Spread over the raspberry jam. Dollop pieces of the remaining mixture on top, then carefully spread it over the jam.
- Place in the oven and bake for 25-30 minutes. Remove from the oven and leave to cool completely.
- For the icing, sift the icing sugar into a bowl and add the butter. Use enough boiling water to mix to a soft icing. Colour and flavour icing with a little raspberry powder.
- Cover Belgian square with the icing and then crush a few whole freeze-dried raspberries over the icing. Leave to set before cutting into squares.
More spring baking from Kathy
- Food processor almond cake with caramelised almond topping
- Chocolate hazelnut biscuits
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