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Apricot and Almond Slice
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| 125g | butter, softened |
| 1/3 cup | caster sugar |
| 2 | eggs |
| 1 1/4 cups | almond meal, (ground almonds) |
| 2 tablespoons | plain flour, sifted |
| 400g | can apricot halves in natural juice, (see tip), drained |
| 1 tablespoon | apricot jam |
Method
Preheat oven to 180°C. Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper (see note).
Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
Spread mixture into slab pan. Place apricots, cut side up, on top, pressing in slightly. Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice. Cool completely in pan. Cut into pieces. Serve.
Notes
Note: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing 2cm overhang at each long end. Use the overhang to lift the slice from the pan. Tip: If the apricot halves are large, you may need to cut them in half. Storage tip: Store slice, in a single layer, in an airtight container in the fridge for up to 5 days. Remove from fridge 30 minutes before serving.
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