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Apricot Bakewell Slice




Source of Recipe


australian women's weekly


List of Ingredients




200g unsalted butter, at room temperature
2/3 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups plain flour, sifted
1 cup apricot jam, warmed
200g butter, at room temperature
1 cup caster sugar
2 eggs
1/3 cup self raising flour
1 cup almond meal
½ cup flaked almonds

Recipe



Preheat the oven to moderate 180°C or 160°C fan-forced. Grease and line a 20x30cm slice tin.

Beat butter and sugar until light and fluffy. Add vanilla extract and egg. Sift in flour and stir until combined. Press into prepared tin; smooth out with a spatula and prick all over with a fork. Bake for 10-15 minutes or until golden brown. Allow to cool slightly.

Spread jam over the base.

Beat together butter and sugar until light and creamy. Beat in the eggs. Fold through flour and almond meal. Drop spoonfuls of mixture all over jam. Using a spatula, gently spread over the top of the jam. Sprinkle with flaked almonds and bake for 1 hour or until golden and topping cooked through.

If top is browning too quickly, cover loosely with foil to prevent it from burning.

Serve cut into rectangles.