Apricot & raspberry buckle

Recipe uploaded by

Mary Cadogan

9 ratings

Recipe by Mary Cadogan

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
2. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
3. Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Per serving

437 kcalories, protein 6g, carbohydrate 53g, fat 24 g, saturated fat 14g, fibre 2g, salt 0.72 g

'We enjoyed this warm with pouring cream, also cold the next day. It made a perfect dessert for friends with plenty of leftovers for afternoon tea.'

Latest comments and suggestions

• Scotty

  20 November 2007

  Scotty rated and commented on this recipe

  

  Brilliant recipe, which turned out fine. Cooked it for fathers day, and both sets of parents (my girlfriends & mine) were suitably thrilled with the results.....

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• Kirstie

  17 January 2008

  Kirstie rated and commented on this recipe

  

  Gorgeous - I have made this a number of times, most recently this winter when I used tinned apricots instead of fresh. My son (age 5) tells me it's his favourite cake and it freezes really well.

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• Jo H

  05 February 2008

  Jo H rated and commented on this recipe

  

  I agree with all the above. I did this recipe a couple of times last summer and I always carried an empty dish back to the kitchen. I cheated when I used apricots as they were tinned but I used also fresh peaches and the result was... delicious. I like to serve it a bit warm with vanilla ice-cream. It's an impressive dessert!!

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• Louise

  25 February 2008

  Louise rated and commented on this recipe

  

  Very nice! And very popular with everyone who popped round for a cup of tea!

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• Ellie

  30 March 2008

  Ellie rated and commented on this recipe

  

  can't say i cooked this but i certainly ate it - yum yum yum yum

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• Holly Dolly

  23 May 2008

  Holly Dolly commented on this recipe

  I have made this a couple of times, instead of apricots I used sliced apples, and was so delicious! So easy to make!

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• Beth

  01 July 2008

  Beth rated and commented on this recipe

  

  Very nice. The fruit keeps the cake nice and moist.

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• Sarah

  12 July 2008

  Sarah rated and commented on this recipe

  

  Very good recipe - turned out well - very easy. Substituted vanilla essence for almond essence, and served with strawberry frozen yogurt. Even fussy toddler enjoyed!

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• Claire C C

  19 July 2008

  Claire C C rated and commented on this recipe

  

  This is delicious and makes a lovely pud with vanilla ice cream. My only complaint is that some of the crumble topping sank into the cake - anyone any idea where I went wrong??!!

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• Elaine

  20 July 2008

  Elaine rated and commented on this recipe

  

  Very easy to make, lovely and fruity. Might make a bit less topping next time, I found the cinnamon a bit dominant.

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Ingredients

• 175g self-raising flour
• 200g softened butter
• 2 tbsp demerara sugar
• 2 tsp cinnamon
• 175g caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 6 apricots , stoned and sliced
• 200g raspberries , fresh or frozen

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 25 mins

Cook 50 mins

Ingredients

• 175g self-raising flour
• 200g softened butter
• 2 tbsp demerara sugar
• 2 tsp cinnamon
• 175g caster sugar
• 3 eggs
• 2 tsp vanilla extract
• 6 apricots , stoned and sliced
• 200g raspberries , fresh or frozen

Per serving

437 kcalories, protein 6g, carbohydrate 53g, fat 24 g, saturated fat 14g, fibre 2g, salt 0.72 g

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