Apricot and almond traybake
An easy bake for everyday dessert, using summer fruit
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 220 g butter
- 220 g caster sugar
- 4 eggs medium
- 50 g ground almonds
- 170 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 8 apricots halved
- caster sugar to sprinkle over the fruit
- icing sugar to serve
Cream together the butter and sugar.
Add the eggs one by one, and mix well after adding each one.
Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.
I cooked this in a stoneware dish so I just sprayed it with some Lurpak cooking spray to prepare it.
Pour in the cake batter and smooth around the dish with a spatula.
Press in the apricots in a pattern of one turned up and one turned down.
Sprinkle over the additional sugar to sweeten the fruit.
Bake for 35-40 minutes at 180 degrees in a preheated oven, or until the sponge is golden brown and the centre of the cake is firm and a skewer comes out clean.
Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.
Calories: 233kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 114mg | Potassium: 105mg | Sugar: 15g | Vitamin A: 740IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.5mg