This is a combination of flapjack, chocolate, and almond tart and makes a great dessert or tea-time cake. It does take a little time to do all the layers but it’s worth it!
(Makes 15 squares)
50g plain flour
2tbsp golden syrup
250g dark chocolate
250g double cream
500g pack of marzipan
250g butter (softened)
175g ground almonds
50g plain flour
1/2 tsp almond essence
15 blanched whole almonds
gold edible glitter spray
Preheat oven to 160 degC (fan)/180 degC. Grease and line a 30cm x 20cm x 5cm traybake tin.
Flapjack layer- gently heat the butter in a pan with the sugar and golden syrup until all the sugar has dissolved. Combine the oats with the flour in a large bowl and add the melted butter mix and stir to coat all the dry oats/flour. Tip the mix into the prepared baking tray and press down with the back of a metal spoon to spread all over the base. Bake this for 15 minutes, then allow to cool.
Chocolate layer -Meanwhile melt the chocolate and cream together on med power in the microwave or in a bowl over simmering hot water. Be careful not to overheat. Mix well until glossy then allow to cool slightly.
Pour and spread over the flapjack layer and place in the fridge until set.
Almond Layer – prepare the frangipane by beating the butter and sugar until pale and fluffy, add the remaining ingredients and mix well. This can be left aside while the chocolate layer sets.
Once set, the chocolate layer it can be topped by a layer of marzipan. Roll out the marzipan, using icing sugar to dust the work surface and rolling pin, to about 3-5mm thickness to cover the chocolate layer. It’s easiest to try and keep the oblong shape it came in.
Top the marzipan with frangipane mix. Bake for 50mins-1hr until a skewer inserted in the frangipane layer comes out clean. Leave to cool completely in the tin, before removing and cutting into 15squares. Each square can be topped with a gold sprayed blanched almond.
(NB the picture in the post shows flaked almonds sprinkled before baking)