Apricot And Almond Slice Recipes

APRICOT AND ALMOND SLICE

Apricot and Almond Slice image

This recipe was from "Super Food Ideas" magazine sometime last year. It works well made on a gluten-free flour mix if your diet requires.

Provided by Jubes

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

125 g butter, softened
1/3 cup caster sugar
2 eggs
1 1/4 cups almond meal
2 tablespoons plain flour, sifted (or use gluten-free flour)
400 g apricot halves in juice, drained
1 tablespoon apricot jam

Steps:

Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
Spread mixture into slab pan.
Place apricots, cut side up, on top, pressing in slightly.
Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
Cool completely in pan. Cut into 12 pieces.
Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Nutrition Facts : Calories 189.8, Fat 14.3, SaturatedFat 6, Cholesterol 57.5, Sodium 73.4, Carbohydrate 13.7, Fiber 1.7, Sugar 10.3, Protein 3.6

APRICOT AND ALMOND SLICE

Apricot and Almond Slice image

Taken from 'Baking and Desserts' cook book - Helpful Hint; This cake should keep for about three to five days if stored correctly. Allow the cake to cool completely, then remove from the tin and discard the lining paper. Store in an airtight container lined with greaseproof paper or baking parchment and keep in a cool place.

Provided by McCarthy

Categories Sweet

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons demerara sugar
25 g almonds, flaked
400 g apricot halves, drained (can)
225 g butter
225 g caster sugar
4 medium eggs
200 g almonds, ground
1/2 teaspoon almond essence
50 g dried apricots, chopped (ready-to-eat)
50 g honey (clear)
3 tablespoons almonds, roughly chopped and toasted

Steps:

Preheat the oven to 180C/350F/Gas 4, Oil a 20.5 cm square tin and line with non-stick baking paper.
Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut side down on top.
Cream the butter and sugar together in a large bowl until light and fluffy.
Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
When all the eggs have been added stir in the remaining flour and ground almonds and mix thoroughly.
Add the almond essence and the dried apricots and stir well.
Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves. Bake in the preheated oven for 1 hour, or until golden and firm to touch.
Remove from the oven and allow to cool slightly for 15-20 minutes. Turn out carefully, discard the lining paper and transfer to a serving dish. Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.

Nutrition Facts : Calories 503.3, Fat 34.7, SaturatedFat 13.2, Cholesterol 122.5, Sodium 250.7, Carbohydrate 44.4, Fiber 4.3, Sugar 39.3, Protein 9

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