Apricots are only getting better and better and this
slice is a great example of how they love to be cooked. This
slice is sweet, moist and gorgeous all in one.
Deep slice tin 26cm x 20cm (approx)
350g apricots, cut in half and stone removed
2 Tbsp water
250g butter, softened
250g plain flour
100g ground almonds
1 tsp baking powder
Zest of 1 lemon and 1 orange
30g ground almonds for dusting
Preheat oven to 170degC.
To begin, you need to cook the apricots; add the halved
apricots to a suitable size pot along with the sugar and
water and cook gently until the apricots soften and release
their natural juices (about 5-7 minutes). Cool to room
If possible make the pastry with an electric mixer as you
want to cream the butter and sugar until very pale and fluffy
(about 5 minutes). Add the zest of the orange and lemons and
beat to combine. Add the eggs one at a time, beating well
between each addition.
Add the sifted flour, baking powder and ground almonds and
lightly mix to just combine.
Spread two-thirds of the mixture evenly on the base of your
prepared tin. Carefully place the apricots evenly over the
pastry mixture, ensuring you don't add to much liquid as this
will make it soggy. With the remaining pastry, using a
teaspoon place small spoonfuls across the surface allowing
room for the mixture to spread and rise. Sprinkle over the
remaining ground almonds and bake in preheated oven for 40-45
Cool and cut into desired amounts.
• Alison Lambert, chef at the Otago Farmers Market,
will be demonstrating this recipe at the market on Saturday