Traybake recipe for 16 people, takes only 45 mins; recipe has plain flour, muscovado sugar, butter, cinnamon, butter, golden caster sugar, egg, plain flour, baking powder, milk, apricot and icing sugar.
Apricot crumb squares
Course: Traybake
Servings
16
servings
Prep time
20 mins
Ingredients
- Egg: 3 large eggs
- Milk: 2-3 tbsp milk
- Butter: 140g butter, softened
- Cinnamon: 1 tsp ground cinnamon
- Apricot: 8 fresh apricots, quartered (or canned in natural juice)
- Plain Flour: 175g plain flour
- Baking Powder: 1 tsp baking powder
- Golden Caster Sugar: 200g golden caster sugar
- Muscovado Sugar: 140g light muscovado sugar
- Icing Sugar: icing sugar for dusting
Directions
- 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.
- 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.
- 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.)
