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Easy-to-make apricot almond squares

apricot almond squares

Ingredients 10
Servings 12 squares
Time 15 mins


  • 100
    unsalted butter, softened
  • 30
    castor sugar
  • 2
    egg yolks
  • 5
    vanilla essence
  • 2
    egg whites
  • 50
    castor sugar
  • 80
    cake wheat flour
  • 70
    ground almond
  • 9
    flaked almonds
  • 50
    flaked almonds


30-35 mins

Preheat oven to 180°C.

Grease and line a rectangular lamington pan or square baking pan. In a mixing bowl, beat together butter and 30g castor sugar until light and fluffy.

Gradually add in egg yolks (a teaspoon at a time), whisking after each addition.

Beat in vanilla extract. Set aside. In a clean, dry mixing bowl, beat egg whites with a rotary beater or electric mixer on low speed until mixture becomes frothy and foamy.

Add half of the 50g castor sugar and turn to high speed and beat until egg whites reaches the soft peak stage. Add beaten egg whites into the butter and egg yolk batter in 2 separate additions, folding gently with a spatula until just blended.

Sift together the cake flour and ground almonds.

Fold gently into the creamed mixture until just combined.

Spoon the batterinto prepared tin. Spread and smooth out evenly.

Arrange the apricots, cut side down.

Sprinkle with flaked almond. Bake in oven for about 30-35 minutes or until the surface turns golden and a toothpick inserted into the centre comes out clean.

Remove from oven, leave to cool for about 5 minutes. Cut into squares and transfer to wire rack to cool completely.   




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2019-04-05 15:48
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