Apricot and Almond Slice

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons demerara sugar
  • 25
    g almonds, flaked
  • 400
    g apricot halves, drained (can)
  • 225
  • 4
    medium eggs
  • 200
    g almonds, ground
  • 12
    teaspoon almond essence
  • 50
    g dried apricots, chopped (ready-to-eat)
  • 50
    g honey (clear)
  • 3
    tablespoons almonds, roughly chopped and toasted
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DIRECTIONS

  • Preheat the oven to 180C/350F/Gas 4, Oil a 20.5 cm square tin and line with non-stick baking paper.
  • Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut side down on top.
  • Cream the butter and sugar together in a large bowl until light and fluffy.
  • Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
  • When all the eggs have been added stir in the remaining flour and ground almonds and mix thoroughly.
  • Add the almond essence and the dried apricots and stir well.
  • Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves. Bake in the preheated oven for 1 hour, or until golden and firm to touch.
  • Remove from the oven and allow to cool slightly for 15-20 minutes. Turn out carefully, discard the lining paper and transfer to a serving dish. Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.
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