APEROL SUGAR CONTENT RECIPES

Steps:

• Preheat the oven to 150°C (130°C fan) mark 2. Grease, then line the base and sides of a 20.5cm (8”) deep round cake tin with baking parchment.  Put the raisins, sultanas and cocktail cherries into a very large pan with the 150ml Aperol and orange zest. Cook on a medium heat, until the dried fruit absorbs the Aperol and barely any liquid is left on the bottom of the pan. Add the butter, sugar and spices and heat gently to melt, stirring occasionally to help dissolve the sugar.  Remove from the heat and leave to cool for 5 minutes. Stir in the flour and beaten eggs until combined. Immediately tip the mixture into the prepared tin and spread until level.  Bake the cake for 1 hour and 45 minutes to 2 hours, until the top feels dry to the touch and a skewer inserted into the centre comes out clean. Cover the cake with foil if it looks like it’s browning too quickly.   Poke the top of the cooked cake with a cocktail stick. Evenly spoon over the remaining 1tbsp of Aperol. Cover loosely with foil and leave cake to cool completely in the tin. When cool, remove from tin and decorate or serve. 

Steps:

• Spray a 13-by-9-by-2-inch baking pan, preferably with straight sides and corners, with nonstick spray.
• Line with parchment or wax paper, leaving the ends hanging over the sides so that you can use it as a sling to remove the pan of bars whole.
• Lightly spray the paper as well.
• Pulse the flour, powdered sugar, cornstarch and salt in a food processor until well combined.
• Add the butter; pulse until the mixture is pale yellow and resembles coarse corn meal, 10 to 15 short bursts.
• It will be sandy, and you’ll think it won’t press down, but have faith, it will come together.
• Sprinkle the crust mixture into your lined pan; press firmly with an offset spatula or the bottom of a measuring cup into an even, ¼-inch layer over the pan bottom and about ½ inch up the sides.
• Refrigerate, 45 minutes.
• While the crust is resting, adjust oven rack to middle position and heat oven to 350 degrees.
• For the filling, whisk the eggs, sugar and flour in a medium bowl to combine.
• Whisk in zest, Aperol, prosecco, orange juice, corn syrup and salt to blend well.
• Bake the crust until golden brown, 20-26 minutes. Remove from the oven.
• Stir the filling mixture to recombine and pour it onto the still warm crust.
• Bake until filling feels firm when touched lightly, 40 to 45 minutes.
• Transfer pan to wire rack; cool completely to room temperature, 1 to 2 hours.
• Run a thin knife along the edges of the pan, then use the parchment paper to help transfer the whole pan of bars to a cutting board.
• Fold the paper down and cut into 24 serving-size bars, wiping your knife clean between cuts as necessary.
• Sieve more powdered sugar over bars, if desired.