Apricot squares Recipe

Apricot squares


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


  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 1a„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.)
Prep. Time: 20 minutes
Cook Time: 45 minutes
Serves: 16 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Flour
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