- Cook Time: 20 mins
- Serving: 16 Persons
Nutrition facts (per portion)
- Calories: 332
- Carbohydrate Content: 42g
- Fat Content: 18g
- Fiber Content: 1g
- Protein Content: 4g
- Saturated Fat Content: 11g
- Sodium Content: 0.52g
- Sugar Content: 22g
Apricot crumb squares Recipe
Apricot crumb squares is a Traybake recipe for 16 people, takes only 45 mins; recipe has plain flour, muscovado sugar and butter.
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
Instructions
- 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.)