Perfect for morning or afternoon tea, these tasty treats are made with pastry and ground almonds.
Preheat the oven to 170°C/325°F/Gas mark 3 and grease and line a 30cm x 23cm, 12” x 9” tray bake tin.
Roll the pastry to 5mm thick and about 2cm/¾“ larger than the tin. Roll onto the rolling pin, then roll over the tin into the bottom. Press gently into the corners, then trim the excess from the edges, so the base is just lined. Place in the fridge while you make the filling.
Place the butter and sugar into a food mixer or large bowl and beat for 5 minutes until lightened and fluffy, then beat in the eggs one at a time. Remove from the mixer and fold in the flour, ground almonds and baking powder.
Cover the pastry with the apricot jam then spoon the filling on top and smooth out to the edges. Lay the apricot halves gently on top, in 5 rows of 6.
Bake in the oven for 30 -35 minutes, until golden brown and risen. A skewer inserted into the centre of the cake should come out clean — if it doesn’t, return to the oven for a further 5 minutes and repeat. Leave the cake to cool in the tin then cut into rectangles to serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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