Apricot crumb squares

Apricot crumb squares for high days and holidays.

Easy
Serves 16
Prep 20 25 mins - Cook 50 mins

Ingredients

FOR THE TOPPING

175g plain flour
140g light muscovado sugar
140g butter , softened
1 tsp ground cinnamon

FOR THE CAKE

175g butter , softened
200g golden caster sugar
3 large eggs
175g plain flour
1 tsp baking powder
2-3 tbsp milk
8 fresh apricots , quartered (or canned in natural juice)
icing sugar for dusting

Method

1. Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1⁄2 tsp salt and blend to make a sticky crumble.

2. Using an electric hand whisk or wooden spoon, blend the cake ingredients, except milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter with apricots. Top with the crumble and press down.

3. Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)

Nutrition per serving

332 kcalories, protein 4g, carbohydrate 42g, fat 18 g, saturated fat 11g, fibre 1g, salt 0.52 g

Recipe from Good Food magazine, July 2003.

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