You can use fresh or tinned fruit for this slice. If using fresh fruit, ensure it’s perfectly ripe as the cooking time is quite short.
Serves: 8
INGREDIENTS
120 grams ground almonds
100 grams caster sugar
50 grams brown rice flour
30 grams desiccated coconut
1 teaspoon ground ginger
100 grams butter, melted
2 large eggs, size 7
1 tablespoon honey
1 teaspoon vanilla paste or extract
To assemble
410 gram tin apricot halves, well drained
¼ cup flaked almonds
METHOD
Grease a 24cm x 32cm slice tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Combine the ground almonds, sugar, rice flour, coconut and the ginger together in a medium bowl.
Whisk the cooled butter, eggs, honey and vanilla together and stir into the dry ingredients.
Spoon the batter into the tin and spread to an even layer (it will be quite a thin layer). Arrange the apricot halves over the top, then scatter over the almonds.
Bake for about 20–25 minutes or until a skewer inserted into the centre comes out clean and the cake is firm to the touch.
To serve: Dust with icing sugar and serve warm or at room temperature with cream or yoghurt. Serves 8.
Cook’s tip: If you want the fruit to have a glossy sheen, brush with a little warmed apricot jam about 10 minutes after it has come out of the oven.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.