Apricot and Almond Slice

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 125
    g butter, softened
  • 13
  • 1 14
    cups almond meal
  • 2
    tablespoons plain flour, sifted (or use gluten-free flour)
  • 400
    g apricot halves in juice, drained
  • 1
    tablespoon apricot jam
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DIRECTIONS

  • Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
  • Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
  • Spread mixture into slab pan.
  • Place apricots, cut side up, on top, pressing in slightly.
  • Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
  • Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
  • Cool completely in pan. Cut into 12 pieces.
  • Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
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