Tuesday, July 24, 2007

Suits And Raspberries

One of the suits I work with embarrassed himself recently, when he insisted that University of Western Ontario was part of the Ivy League. What a knob. It took three of us underlings to prove to him that UWO's business school is named after a different guy.

We're nearing the end of July, which means that raspberry season is almost gone for another year. Shamelessly poached from Foodland Ontario, here's a yummy raspberry dessert for those who appreciate this most exquisite of fruits.

Raspberry and Apricot Squares

1/2 cup (125 mL) butter
1 tsp (5 mL) grated lemon rind
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) almonds
1 cup (250 mL) all-purpose flour
2 cups (500 mL) Ontario Raspberries
1 cup (250 mL) sliced Ontario Apricots
1 cup (250 mL) ground almonds
2/3 cup (175 mL) granulated sugar
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) butter
2 eggs
1/2 tsp (2 mL) baking powder
Pinch salt

Butter sides of 8 in. (2 L) square cake pan; set aside.

In bowl, beat butter until creamy, stir in lemon rind, then sugar and almonds. Mix in flour gradually, using fingertips if too stiff to mix with spoon. Press onto bottom of prepared pan.

Bake in 325°F (160°C) oven for 12 minutes or until slightly puffed and surface appears dry; set aside. Increase oven temperature to 350°F (180°C).

In small bowl, combine half the almonds, half the sugar and 2 tbsp (25 mL) of the flour. With fork, blend in butter until mixture is crumbly; set aside.

In separate bowl, beat eggs with remaining sugar until thickened and pale. Combine remaining almonds and flour with baking powder and salt; stir into egg mixture. Combine raspberries and apricots; spoon evenly over base. Cover evenly with batter. Sprinkle evenly with topping. Bake for 25 to 30 minutes or until top is puffed and golden and fruit is bubbly. Let cool in pan on rack. Run knife around edges of pan and cut into squares.

There you go. All this, just to shift my dad's picture from the top of the blog.