Apricot and almond traybake
An easy bake for everyday dessert, using summer fruit
Servings 16
Calories 233kcal
Ingredients
- 220 g butter
- 220 g caster sugar (superfine 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 (superfine sugar) to sprinkle over the fruit
- icing sugar to serve
Instructions
- Cream together the butter and sugar.220 g butter, 220 g caster sugar (superfine sugar)
- Add the eggs one by one, and mix well after adding each one.4 eggs
- Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.50 g ground almonds, 170 g self raising flour, 1 tsp baking powder, 1 tsp vanilla extract
- 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.8 apricots
- Sprinkle over the additional sugar to sweeten the fruit.caster sugar (superfine sugar)
- Bake for 35-40 minutes at 180℃ / 350℉ 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.icing sugar
Notes
Size of pan: 9 x 9 inches
Nutrition
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