Apricot crumb squares
Apricot crumb squares for high days and holidays
Difficulty and servings
Serves 16
Preparation and cooking times
Prep 20 - 25 mins
Cook 45 - 50 mins
- 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.
- 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.
- 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, sugar 22g, salt 0.52 g
Recipe from Good Food magazine, July 2003.
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http://www.bbcgoodfood.com/recipes/1833/
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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
Preparation and cooking times
Prep 20 - 25 mins
Cook 45 - 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, sugar 22g, salt 0.52 g
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21 November 2007
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