Step 1
Preheat the oven to 350°F (177°C). Lightly grease and line a 9-inch square baking pan with parchment paper, ensuring that two of the opposite-facing sides have a 2-inch overhang to make unmoulding easier.
Step 2
In a medium bowl, whisk together the flour, cornstarch, ground cinnamon, salt, allspice, cardamom, baking soda, black pepper, and cloves until well combined.
Step 3
In a large bowl, combine the Redpath® Dark Brown Sugar and melted butter. Whisk until smooth and thoroughly combined.
Step 4
In a small bowl, lightly whisk the eggs, vanilla extract, and orange zest.
Step 5
Add the egg mixture to the warm (not hot) brown-sugar mixture. Gently stir with the whisk until completely combined.
Step 6
Gradually add the dry ingredients to the wet mixture. Fold into the batter with a large spatula until the flour mixture is fully incorporated.
Step 7
Transfer the batter to the prepared baking pan, smoothing the top with a small offset spatula. Place into the fridge to allow flour to hydrate (this helps create tender bases with an even texture); 10 minutes.
Step 8
Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar, orange juice, cinnamon, and salt until smooth.
Step 2
Pour the glaze over the top of the bars immediately after they come out of the oven and use a small offset spatula or pastry brush to spread the glaze evenly over the surface.
Step 3
Place pan onto a wire cooling rack and allow the cake to cool completely; about 1 hour.
Step 4
Use the parchment paper overhang to lift the cake out of the pan and onto a cutting board. Use a sharp chef’s knife or long serrated knife and cut into bars or diamonds.
Step 5
Store leftovers in an airtight container at room temperature for 3 days or up to 5 days if refrigerated; bring bars to room temperature before eating for optimal texture. If planning to make several days or weeks in advance, freeze completely cooled, uncut, and unglazed, wrapped well in plastic wrap and foil or a resealable bag for up to 2 months in the freezer.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*To grind cardamom pods, use a mortar and pestle and gently crush pods. Remove the papery green skins. Grind the seeds into a fine powder.
*Zest citrus fruits before juicing. Any leftover zest can be wrapped well in plastic wrap or placed in a small container and frozen for future use.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting bars may have a less pronounced caramel flavour and may be lighter in colour.
