These nutritious bars also work out as an effective post-run recovery treat to help replace the nutrients lost through sweat.
Full preparation
-
Preheat the oven to 180°C/fan 160°C/gas mark 4. If you have one, grease a 12 hole tray bake tin. If you don’t have one, use 12 silicone muffin cases or a 20cm loose-bottomed cake tin.
-
Separate the egg yolks and whites, putting the yolks into one bowl and 3 of the egg whites in another bowl. Set aside the last egg white in a small bowl for the glaze.
-
Using an electric whisk, whisk the 3 egg whites until they form soft peaks, then set aside.
-
Take the bowl with the egg yolks and add the sugar, cinnamon and orange zest. Whisk until pale and creamy. Then stir in the ground almonds. The mixture will be quite stiff. Using a metal spoon, gently fold in the egg whites, a little at a time, until completely combined.
-
Spoon the mixture into the baking tin. Press 2 frozen raspberries down into each bar then lay a couple of Pink Lady® apple slices on top, pressing the white edge down into the mixture to show off the lovely blush of the apple skin. If you’re using a cake tin, dot the raspberries and apples evenly over the top.
-
Cook in the oven for 25-30 minutes, until golden and cooked through.
-
In a small bowl or cup, mix together the jam with 1 tbsp of the remaining egg white. Using a pastry brush, carefully paint each bar with this mixture to produce a glossy finish. Leave in the tin until completely cool.
