Lemon and Almond Squares: the perfect make-ahead treat for sunny days. As soon as the sun comes out, we start thinking about laid-back meals outdoors. This recipe is just the thing — light, zesty and incredibly easy to make.
Whether it’s a picnic, a summer brunch or a garden party, they’ll bring something sweet and delicious to the table. Get started!
Ingredients
125 g light brown sugar
4 eggs
Zest of 2–3 lemons
Juice of ½ lemon
60 ml olive oil
180 g ground almonds (a mix of blanched and skin-on almonds)
70 g plain flour
1 tsp baking powder
Method
Preheat the oven to 180 °C.
Line the bottom of a square baking tin (20 x 20 cm) with baking paper. Grease the sides with butter or olive oil and dust with flour (or use a cake release spray).
Blitz the almonds in a food processor until finely ground.
In a large bowl, rub the sugar and lemon zest together with your fingertips to release the oils and intensify the flavour.
Add the eggs and whisk until light. Mix in the olive oil and lemon juice.
Sift in the flour and baking powder, and gently fold into the mixture.
Pour the batter into the prepared tin and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool, then slice into squares.
Dust with icing sugar and decorate as desired — edible flowers work beautifully.
Serving suggestions for the Lemon and Almond Squares
• For picnics or parties, place each lemon and almond square in a paper case for easy handling
• For brunch, decorate the lemon and almond squares with red berries
• For extra sweetness, drizzle with melted chocolate or lemon icing instead of icing sugar
• For kids’ parties, decorate with colourful sweets or sprinkles
Recipe developed by:
