Apricot slice

Wonderfully fluffy and moist, this apricot slice is packed full of sweetness and texture.
Apricot sliceWoman's Day
16 Item



1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper. Lightly grease paper.
2.In a small bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla.
3.Add eggs, one at a time, beating well alter each addition. Fold in flour and sour cream alternately into creamed mixture, beginning and ending with flour. Spoon into prepared pan, smoothing top. Bake for 15 minutes.
4.Meanwhile, toss apricots with lemon juice and extra caster sugar in a bowl. Arrange over partially cooked cake.
5.Sprinkle with almonds and bake for further 20-25 minutes, until a skewer comes out clean. Cool in pan for 5 minutes, before turning onto on a wire rack to cool. Dust with icing sugar and serve cut into squares.

Tip: This cake is also good when made with peaches or nectarines.


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