Apricot and strawberry sponge bake

  • 25 mins cooking
  • Serves 8
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Apricot and strawberry sponge bake
  • 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


Apricot and strawberry sponge bake
  • 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.

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