I am moving flats soon and trying to use up some of the many baking ingredients I have lying around (there are a lot of them!) This recipe was a great way to use up three of those things: apricot jam, flaked almonds and ground almonds. They are also a great traybake recipe, perfect for bake sales! I took these into work for a bake sale we did recently to raise money for Key 103’s Cash for Kids. They are a Manchester based charity that help out children in the local area, I think it’s a fantastic cause and it’s great to take part in raising money for the local community. If you want to know more about Cash for Kids, click here. And if you want to know how to make these yummy Apricot Bakewell Slices, read on…
You can buy a pack of shortcrust pastry if you like, but making it is so simple and much cheaper! To start, rubbed butter into plain flour until it resembled breadcrumbs.
I added cold water and brought the mixture together to form a dough. Then I wrapped it in cling film and chilled for 30 minutes.
I rolled the pastry out to fit the baking tin and pricked it with a fork.
I baked the pastry on 180C/350F/Gas Mark 4 for 10 minutes.
To make the sponge I first creamed butter and golden caster sugar together.
I whisked in eggs and almond extract, and folded in ground almonds and self raising flour.
Using a brush I spread the apricot jam over the pastry. You can use any kind of jam you like with this recipe, whatever needs using up in your fridge!
I spooned the sponge over the top and gently spread it out. A final sprinkling of flaked almonds and it was ready to go in the oven.
After 35 minutes baked on 160C/325F/Gas Mark 3 it was a lovely golden brown.
I cut it into appropriate sized pieces, and froze them as I made them a few days before the bake sale. They froze really well (as most baked goods do). I didn’t get much verbal feedback on them, but the tray they were on emptied out pretty quickly! I also managed to sneak a slice and it was very tasty! If you like, I think these would benefit from a drizzle of icing on top too.
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Apricot Bakewell Slices
For the pastry
- 100 g Butter
- 225 g Plain flour
- 2 1/2 tbsp Cold water
For the sponge & filling
- 200 g Golden caster sugar
- 200 g Butter
- 4 Eggs large
- 2 tsp Almond extract
- 100 g Self raising flour
- 100 g Ground almonds
- 1 jar of Apricot Jam
- A handful of Flaked almonds
For decoration (optional)
- 100 g Icing sugar
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the pastry rub the butter into the plain flour and salt
Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes
Roll the pastry out to fit the baking tin, lined the tin and place the pastry in it, then prick it with a fork. Chill it again for 20 minutes
Bake the pastry for 10 minutes
To make the sponge cream the butter and the golden caster sugar together
Whisk in the eggs and almond extract, then fold in the ground almonds and self raising flour
Spread the apricot jam over the pastry
Spoon the sponge batter over the top and gently spread it out. Sprinkle the flaked almonds all over the top
Bake for 35 minutes until golden brown. Once completely cool, drizzle with icing if desired, then slice into squares
Recipe adapted from BBC Good Food.