Apricot and almond bake
Apricots and almond make a good combination
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
200g soft butter
160g golden caster sugar
150g plain flour, sieved
½ tsp baking powder, sieved
75g ground almonds
½ tsp almond essence
4 eggs, lightly beaten
5 apricots, de-stoned and sliced
160g of marzipan, chopped
a small handful of flaked almonds
Method
Preheat your oven to 180°C and line an 8 x 10-inch baking tin with parchment.
Beat the butter and sugar until light and fluffy.
Mix the flour, baking powder and almonds. Mix the almond essence through the egg.
Slowly add the eggs to the butter mixture, adding a few spoons of the flour to stop it curdling. Add the remaining flour once the eggs are mixed in.
Scoop your mixture into the prepared tin and dot the apricots and marzipan on top. Sprinkle with the slivered almonds and bake for about 45 minutes until a skewer comes out clean. Allow to cool in the tin then slice into whatever size square you wish.
