Apricot and macadamia slice

This crumbly macadamia and apricot slice is jam-packed full of texture, sweetness and irresistible flavours that'll keep you coming back for more.

  • 20 mins preparation
  • 50 mins cooking
  • Makes 16 Item
  • Print


Apricot and macadamia slice
  • 125 gram butter, at room temperature, chopped
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour
  • 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra
  • 3/4 cup sour cream
  • 2 tablespoon milk
  • 825 gram can apricot halves, drained, pureed
  • 100 gram packet macadamias, halved
  • 1 tablespoon caster sugar
  • icing sugar, for dusting


Apricot and macadamia slice
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18x28cm slice pan. Line base and sides with baking paper, extending 2cm above long sides. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until creamy.
  • 2
    Add eggs one at a time, beating well alter each addition, scraping down sides of bowl.
  • 3
    Sift flour and spice together, then lightly told into creamed mixture alternately with combined sour cream and milk, beginning and ending with flour.
  • 4
    Spread half the mixture into prepared pan. Top evenly with apricot puree. Carefully cover with remaining cake batter. Sprinkle with macadamias and combined sugar and extra cinnamon.
  • 5
    Bake for 45-50 minutes or until cooked when tested. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely. Dust with icing sugar and cut into squares to serve.


This cake freezes well. Cut into portions and freeze for lunchbox treats.

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