Apricot slice

Wonderfully fluffy and moist, this apricot slice is packed full of sweetness and texture.

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


Apricot slice
  • 125 gram unsalted butter, at room temperature
  • 1 cup caster sugar, plus 2 tablespoons extra
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cup self-raising flour, sifted
  • 1/2 cup sour cream
  • 8 ripe apricots, halved, stone removed
  • 1 tablespoon lemon juice
  • 1/3 cup flaked almonds
  • icing sugar, for dusting


Apricot slice
  • 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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