Apricot almond squares


Ingredients 9
Servings 8
Time

Ingredients

  • 125
    ml
    sugar
  • 125
    g
    margarine
  • 1
    ml
    almond essence
  • 2
    eggs
  • 410
    g
    apricot halves, drained (but retain juice)
  • 250
    ml
    self-raising flour
  • 250
    ml
    cornflour
  • 60
    ml
    ground almonds (optional)
  • 65
    ml
    nibbed or slivered almonds
 

Method

 
Cream sugar and margarine together until light and fluffy. Add almond essence, eggs and juice from apricots, mix well Sift together self-raising flour, cornflour and ground almonds, and add to creamed mixture. Line a 25 cm square baking tin with greaseproof paper. Spread mixture evenly over greaseproof paper. Arrange apricots, cut side down, on top of mixture and sprinkle with nibbed or slivered almonds. Bake at 180 ºC for 25 minutes. Remove from cake tin and cool on a wire rack. Dust with icing sugar and cut into squares before serving.
 

Read more on: bake  |  fruit
 

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