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Apricot and Almond Tray Bake




Source of Recipe


Sainbury's


List of Ingredients




250g butter, softened
250g light brown soft sugar
4 medium size eggs, beaten
250g self-raising flour, sifted
2 x 15ml spoons hot water
411g can apricot halves in fruit juice, drained and chopped
50g flaked almonds

Recipe



Grease and line a 30 x 20cm cake tin.

Beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour and water.

Arrange the apricots in an even layer in the base of the tin. Spread the sponge mixture evenly over the top and sprinkle with the flaked almonds.

Bake in a preheated oven, 190°C, 375°F, Gas Mark5, for 30-35 minutes, until golden brown. Leave in the tin until cool.

To freeze: Cut into 24 slices and place in freezer bags or a rigid container, separating the pieces with freezer layering tissue. Seal or cover, label and freeze.

To thaw and serve: Leave for 1-2 hours at room temperature, then unwrap.