Apricot & Almond Slice

Name: Apricot & Almond Slice
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: International
Ingredients: 100g rolled oats (porridge oats); 150g flaked almonds; 2 tsp baking powder; 100g golden caster sugar plus 2 tsp to sprinkle; 2 medium eggs; 2 pieces stem ginger, chopped; 150g soft dried apricots, roughly chopped

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Cook: 35 mins

Serves: 8

Ingredients

100g rolled oats (porridge oats)
150g flaked almonds
2 tsp baking powder
100g golden caster sugar plus 2 tsp to sprinkle
2 medium eggs
2 pieces stem ginger, chopped
150g soft dried apricots, roughly chopped

Accompaniment

Description

Rolled oats and ground almonds take the place of ordinary flour in this yummy teabread. Oats are a really useful ingredient in baking as they add both texture and flavour.

Method

1
Preheat the oven to 180oC, gas mark 4. Grease a 450g loaf tin and line the base and long sides with a strip of greaseproof paper. Grease the paper.

Put 50g of the oats in a food processor and blend until finely ground. Tip into a bowl. Blend half the flaked almonds until ground and add to the bowl with all but 2 tbsp of the remaining flaked almonds, the rolled oats, baking powder and 100g caster sugar.

Mix the eggs with the stem ginger and 75ml cold water and add to the bowl with the chopped apricots. Mix well then turn into the tin and scatter with the reserved almonds. Bake for 30-35 minutes or until golden and just firm to the touch. Loosen the cake at the ends of the tin then lift out onto a wire rack. Sprinkle with the remaining sugar and leave to cool. Serve thinly sliced.