Apricot & Almond Traybake

As you may know, Mr Love is a furniture designer.

This has it’s good points; He is incredibly handy at DIY, looks hot in a tool belt and every woman I meet will longingly ask me if he is just like Aiden from Sex And The City ( to which I always nod vigorously…..ahem ). It can also have its downsides, apart from the copious amounts of chairs he brings home, If I turn my back on Mr L in a furniture store I always spin around to find him writhing on the floor underneath a table or stool to see how it’s made.

Whats all this got to with cake? OK, OK. Well, last weekend we visited the various exhibitions that were part of London Design Week. I got to see all the gorgeous products Mr Love has been working on and we both had a great time lusting after beautiful things we can’t afford. Obviously this was tiring work and we took advantage of snaffling some cake and coffee at the Fernandez & Wells pop up cafe at Design Junction.

It was here that I tasted a tray-bake delight. It was a little apricot bakewellian square with a crispy shortbread base. Straight away I knew I would have to bake a batch ASAP.

I’m super proud of these, they’re dangerously moorish as I made the base less crispy than the one I had sampled and the whole square now has a lovely melting quality in the mouth.

Apricot & Almond Traybake

Base:
250g plain flour
110g caster sugar
250g butter ( very soft if using food processor, straight from the fridge if making by hand )
100g ground rice ( semolina )

Filling:
300g good quality apricot jam

Topping:
200g butter, softened
200g golden caster sugar
100g ground almonds
100g self-raising flour
4 eggs, beaten
A handful of flaked almonds

Preheat oven to 160C
Grease a rectangular tin approx 23cm x 33cm. Line with grease proof paper.

If you have a food processor whizz all the base ingredients until a dough forms.
If, like me you’ve been too busy buying shoes to afford your longed for Magimix, you can make the base by hand. Simply mix all the dry ingredients in a bowl, dice up the cold butter and rub it in until it resembles moist rubble. Keep working it until it comes together.
Press the dough into your tin and level out with the back of a metal spoon.

Place in the oven for 20 mins. Leave to cool and then spread with the apricot jam.

For the topping, beat the butter and sugar together until light and fluffy. Add the eggs and ground almonds at the same time and mix until smooth. Fold in the sieved flour and spread over the jam ( dollop spoonfuls of batter onto the jam and then merge them together so that the jam doesn’t become to mixed in with the topping ).
Sprinkle with the flaked almonds and place back in the oven for 25mins until golden on top.

Leave to cool and cut into squares. Don’t be tempted to cut when still warm as the base will be far to crumbly ( I made this greedy and messy mistake! )

Happy Baking!
Lemony x

Comments

  1. Yum! That looks beautiful!

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