A quick and easy tray bake cake - place all the ingredients (bar the fruit) into a freestanding mixer and mix.
When combined just stir in the chopped, dried apricots and then spoon into you baking tin. Sprinkle on the almonds and then into the oven it goes.
This perfect with a cup of afternoon tea.
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Yields:
18
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
280
Ingredients
250 g (9oz) butter at room temperature, cut into cubes
225 g (8oz) golden caster sugar
275 g (10oz) self-raising flour
2 level tsp baking powder
Finely grated zest of 1 orange and 2 tbsp juice
75 g (3oz) ground almonds
5 medium eggs, lightly beaten
225 g (8oz) ready-to-eat dried apricots, roughly chopped
25 g (1oz) flaked almonds
Directions
Step 1
Preheat the oven to 180°C (160°C fan) mark 4.
Step 2
Grease and baseline a 20.5x33cm (8x13in) roasting tin.
Step 3
Put butter, sugar, flour, baking powder, orange zest, ground almonds and eggs into the bowl of a large freestanding mixer.
Step 4
Cover the bowl with a clean tea-towel to stop the flour shooting everywhere and mix with the K beater attachment on a low setting for 30sec, then increase the speed and mix for 1min until thoroughly combined.
Step 5
Remove the bowl from the mixer. Fold in the dried apricots with a large metal spoon.
Step 6
Spoon into the roasting tin, then smooth the surface of the mixture with a palette knife
Step 7
Sprinkle flaked almonds over the top.
Step 8
Bake for 30-40min or until risen and golden brown. It's ready when a skewer inserted into the centre comes out clean.
Step 9
Cool in tin, then cut into 18 bars.
Per Serving:
Calories: 280
Total carbs: 29 g
Sugars: 13 g
Total fat: 16 g
Saturated fat: 8 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
