Very tasty tray bake with almonds and fresh apricots. You can easily make the cake glutenfree by changing the all purpose flour for glutenfree flour. The rest of the ingredients are naturally glutenfree. I used honey to glaze my cake and it worked just as well as apricot jam.
Apricot and almond squares
1/2 cup butter, softened
3/4 cup light brown sugar
2tsp vanilla extract
2 eggs
1/4 cup dessicated coconut
3 oz all-purpose flour ( or glutenfree flour)
5.6 oz almond meal
1/2 tsp bakingsoda
1 cup + 2 tbsp yoghurt ( regular, vanilla or greek)
6 fresh apricots, halved and de-stoned
Apricot jam or honey to glaze
Preheat oven to 350 F and line a 13x9 inch bakingtray with parcement paper.
Cream butter and sugar until light and fluffy. Add the eggs, one at a time. Then the vanilla.
Whisk together the coconut, bakingsoda, (gluten free) flour and almond meal in a baking bowl. Add to the butter mixture in batches alternating with the yoghurt and stir to combine. Pour the batter into the lined baking tray and smooth out. Top with apricot halves, cut side up. Press them gently into the batter. Bake for 30-40 minutes, a skewer inserted should come out clean.Remove from the oven and brush with a few tablespoons of warmed apricot jam or honey. Allow to cool completely before cutting into squares. Serve with whipped cream or a scoop of ice cream.
1/2 cup butter, softened
3/4 cup light brown sugar
2tsp vanilla extract
2 eggs
1/4 cup dessicated coconut
3 oz all-purpose flour ( or glutenfree flour)
5.6 oz almond meal
1/2 tsp bakingsoda
1 cup + 2 tbsp yoghurt ( regular, vanilla or greek)
6 fresh apricots, halved and de-stoned
Apricot jam or honey to glaze
Preheat oven to 350 F and line a 13x9 inch bakingtray with parcement paper.
Cream butter and sugar until light and fluffy. Add the eggs, one at a time. Then the vanilla.
Whisk together the coconut, bakingsoda, (gluten free) flour and almond meal in a baking bowl. Add to the butter mixture in batches alternating with the yoghurt and stir to combine. Pour the batter into the lined baking tray and smooth out. Top with apricot halves, cut side up. Press them gently into the batter. Bake for 30-40 minutes, a skewer inserted should come out clean.Remove from the oven and brush with a few tablespoons of warmed apricot jam or honey. Allow to cool completely before cutting into squares. Serve with whipped cream or a scoop of ice cream.
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