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Apricot crumb squares

Apricot crumb squares

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(5 ratings)

Prep: 20 mins - 25 mins Cook: 45 mins - 50 mins

Easy

Serves 16
Apricot crumb squares for high days and holidays

Nutrition and extra info

Nutrition per serving

  • kcalories332
  • fat18g
  • saturates11g
  • carbs42g
  • sugars22g
  • fibre1g
  • protein4g
  • salt0.52g
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Ingredients

For the topping

  • 175g plain flour
  • 140g light muscovado sugar
  • 140g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

For the cake

  • 175g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2-3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 8 fresh apricot, quartered (or canned in natural juice)

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • icing sugar for dusting

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Method

  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.)

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Comments, questions and tips

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Comments (6)

Sophie may's picture
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This was a fantastic cake/tray bake I made with my two young sons and was absolutely lovely served warm with vanilla ice cream. Easy to make, a great alternative to apple!

yassmina's picture
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Nice recipe, however I would suggest less butter in the crumb layer.

catshevlane's picture
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Nice easy recipe. Tasty cakes not a show stopper but still delicious.

warriors's picture

I made this just because it looked so good,it did not dissapoint and was easy to make and tasted very delicious all my family loved it. I am going to make it using apple next time.

jillholland's picture

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

pat_tiltman's picture

Could I freeze these cakes.

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