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This cake derives from North America and I love it. It is simple to prepare and full of fresh flavours of summer.
Apricot and raspberry buckle
Makes 12 generous squares
175g self-raising flour
200g softened butter
2 Tbsp demerara sugar
2 tsp cinnamon
175g caster sugar
2 tsp vanilla extract
6 apricots, stoned and sliced
200g raspberries, fresh or frozen
Preheat oven to 180degC.
Grease and line the base of a 23cm square tin.
For the crumble mix: put 2 Tbsp flour and 25g of the butter along with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles clumpy, damp breadcrumbs.
Tip the remaining flour, butter, caster sugar, eggs and vanilla into a bowl. Beat well until combined. Lightly fold in half the apricots and then the raspberries (do not overmix as the raspberries will mash up), pour into prepared tin and spread lightly and evenly to fill tin.
Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 minutes until light and golden, cool for 10 minutes and then remove from tin.
Cut into squares. Great warm with cream or ice cream and just as fantastic cold for a snack.
• This recipe comes from Alison Lambert, chef at the Otago Farmers Market.