Apricot & pistachio frangipane blondies

Apricot & pistachio frangipane blondies

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(7 ratings)

Prep: 20 mins Cook: 30 mins


Makes 12

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal330
  • fat19g
  • saturates9g
  • carbs33g
  • sugars24g
  • fibre2g
  • protein5g
  • salt0g
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  • 100g unsalted butter, melted, plus a little extra for the tin
  • 200g light muscovado sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 large egg



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

  • 120g plain flour
  • 50g pistachios, roughly chopped
  • 1-2 tbsp milk



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

  • 6 large ripe apricots, halved and stoned



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

For the frangipane

  • 65g golden caster sugar
  • 80g unsalted butter, softened
  • 1 egg



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

  • 100g pistachios, ground to crumbs


  1. Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.

  2. In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.

  3. Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it’s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

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Comments, questions and tips

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992ClaireC's picture
13th Apr, 2019
I substituted the pistachios for almonds, and used tinned apricot halves instead of fresh and topped each half with a smidge of apricot conserve to balance the tart apricots (even tinned ones are quite tart!) Result was delicious!
Lisa Jennifer's picture
Lisa Jennifer
1st Jun, 2018
Really nice recipe although quite an expensive one with the amount of pistachios. I cooked the halved apricots in the oven on its lowest settting for a good while before hand as they were a little unripe ( you know what supermarket fruit is like) and it softened them up nicely but some were a little sharp in taste but personally I liked it as I find many cake recipes are just so sickly sweet. Will definitely make again.
3rd Jun, 2018
I would suggest using ground almonds for the frangipane rather than pistachios, which are much more expensive.
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