Apricot crumb squares

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.
2. Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.
3. Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Per serving

332 kcalories, protein 4g, carbohydrate 42g, fat 18 g, saturated fat 11g, fibre 1g, salt 0.52 g

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• coby

  21 November 2007

  coby rated this recipe

  

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• yummies

  10 January 2008

  yummies commented on this recipe

  Could I freeze these cakes.

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• Jill

  04 August 2008

  Jill commented on this recipe

  These were lovely and moist. Were great with a dollop of greek yoghurt.

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Ingredients

FOR THE TOPPING

• 175g plain flour
• 140g light muscovado sugar
• 140g butter , softened
• 1 tsp ground cinnamon

FOR THE CAKE

• 175g butter , softened
• 200g golden caster sugar
• 3 large eggs
• 175g plain flour
• 1 tsp baking powder
• 2-3 tbsp milk
• 8 fresh apricots , quartered (or canned in natural juice)
• icing sugar for dusting

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Difficulty and servings

Serves 16

Preperation and cooking times

Prep 20 25 mins

Cook 50 mins

Ingredients

FOR THE TOPPING

• 175g plain flour
• 140g light muscovado sugar
• 140g butter , softened
• 1 tsp ground cinnamon

FOR THE CAKE

• 175g butter , softened
• 200g golden caster sugar
• 3 large eggs
• 175g plain flour
• 1 tsp baking powder
• 2-3 tbsp milk
• 8 fresh apricots , quartered (or canned in natural juice)
• icing sugar for dusting

Per serving

332 kcalories, protein 4g, carbohydrate 42g, fat 18 g, saturated fat 11g, fibre 1g, salt 0.52 g

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