Apricot Bakewell Slices

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 375g pack of shortcrust pastry if you like, but making it is so simple and much cheaper! I rubbed 100g butter into 225g plain flour and 1 tsp salt.

I added 2 1/2 tbsp cold water and brought the mixture together to form a dough. I wrapped it in cling film and chilled for 30 minutes. Simple!

I rolled the pastry out to fit my lined baking tin and pricked it with a fork. I chilled it again for 20 minutes.

I baked the pastry on 180C/350F/Gas Mark 4 for 10 minutes.

To make the sponge I first creamed 200g butter and 200g golden caster sugar together.

I whisked in 4 beaten eggs and 1/2 tsp almond extract, and folded in 100g ground almonds and 100g 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 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! I think these would benefit from a drizzle of icing on top too next time I make them.

I am entering this bake into this month’s Credit Crunch Munch, ran by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours and this month hosted by Gingey Bites as I used up some ingredients I had in my cupboard and fridge to make it.

I am also entering these into Bake of the Week hosted by Helen at Casa Costello.

Recipe adapted from BBC Good Food.
 
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Apricot Bakewell Slices

Ingredients

  • 300 g Butter
  • 225 g Plain flour
  • 1 tsp Salt
  • 2 1/2 tbsp Cold water
  • 200 g Golden caster sugar
  • 4 Eggs
  • 2 tsp Almond extract
  • 100 g Self raising flour
  • 100 g Ground almonds
  • 1 jar of Apricot Jam
  • A handful of Flaked almonds

Instructions

  1. To make the pastry rub 100g of the butter into the plain flour and salt
  2. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes
  3. Roll the pastry out to fit your baking tin, lined the tin and place the pastry in it, then prick it with a fork. Chill it again for 20 minutes
  4. Bake the pastry on 180C/350F/Gas Mark 4 for 10 minutes
  5. To make the sponge cream 200g of the butter and the golden caster sugar together
  6. Whisk in the eggs and almond extract, then fold in the ground almonds and self raising flour
  7. Spread the apricot jam over the pastry
  8. Spoon the sponge batter over the top and gently spread it out. Sprinkle the flaked almonds all over the top
  9. Bake on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Once completely cool, drizzle with icing if desired, then slice into squares

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5 comments / Add your comment below

  1. Love the idea of using apricot jam I always have a lot leftover when I use it to glaze pastry or for other baking things. Would be a great way to use it up!! These do look delicious! Wish I could have a square with a cup of coffee right now!! ;0)

    1. That's exactly what I had the apricot jam leftover from! I always use a little but for glazing then the rest just goes unused, I think I will be turning to this recipe again in the future 🙂

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