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Apricot crumb squares

Apricot crumb squares

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 16

Apricot crumb squares for high days and holidays

Nutrition: per serving
HighlightNutrientUnit
kcal332
fat18g
saturates11g
carbs42g
sugars22g
fibre1g
protein4g
low insalt0.52g
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Ingredients

For the topping

For the cake

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)

Recipe from Good Food magazine, July 2003

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Overall rating

Rating: 4 out of 5.7 ratings
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