8 fresh apricots, quartered (or canned in natural juice)
icing sugar for dusting
Preheat oven to fan 160C/ conventional 180C/gas 4 and butter a shallow 22cm square cake tin. Put all the topping ingredients in a food processor with 1?2 tsp salt and blend to make a sticky crumble.
Using an electric hand whisk
or wooden spoon, blend the
cake ingredients, except milk
and apricots, gradually adding
enough milk to make a creamy
mixture that drops from the
spoon. Spread in the tin and
scatter with apricots. Top with
the crumble and press down.
Bake for 45-50 minutes until golden and a skewer comes out clean. Cool in tin, cut into 16 squares and dust with icing sugar. (Keeps up to 5 days in a plastic container in the fridge.)
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