Name: Apricot and strawberry sponge bake
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 250 gram (8-ounce) packet sponge-finger biscuits; 1 1/4 cup (300g) sour cream; 250 gram (8 ounces) strawberries, sliced thinly; 820 gram (1¾ pounds) canned apricot halves in natural juice, drained; 1/3 cup (75g) firmly packed light brown sugar; 2 tablespoon coarsely chopped fresh mint

Ingredients

250 gram (8-ounce) packet sponge-finger biscuits

1 1/4 cup (300g) sour cream

250 gram (8 ounces) strawberries, sliced thinly

820 gram (1¾ pounds) canned apricot halves in natural juice, drained

1/3 cup (75g) firmly packed light brown sugar

2 tablespoon coarsely chopped fresh mint

Method

1.Preheat oven to 220°C/425°F.

2.Place biscuits, in single layer, in 2.5-litre (10-cup) ovenproof dish. Spread sour cream over biscuits; top with fruit then sprinkle with sugar.

3.Bake about 15 minutes. Stand 5 minutes before serving; sprinkle with mint.

Sponge-finger biscuits are also known as savoiardi biscuits, savoy biscuits, lady’s fingers or sponge fingers; they are long, oval-shaped Italian-style crisp fingers made from sponge-cake mixture, and are available from supermarkets. Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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