- Prep:25 mins
Cook:50 mins
- Serves 16
- Easy
Nutrition per serving
- kcal 332
- fat 18g
- saturates 11g
- carbs 42g
- sugars 22g
- fibre 1g
- protein 4g
- salt 0.52g
Ingredients
- 175g plain flour
- 140g light muscovado sugar
- 140g butter, softened
- 1 tsp ground cinnamon
- 175g butter, softened
- 200g golden caster sugar
- 3 large eggs
- 175g plain flour
- 1 tsp baking powder
- 2-3 tbsp milk
- 8 fresh apricots, quartered (or canned in natural juice)
- icing sugar for dusting
Method
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.)