Name: Apricot and macadamia slice
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 125 gram butter, at room temperature, chopped; 3/4 cup brown sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cup self-raising flour; 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra; 3/4 cup sour cream; 2 tablespoon milk; 825 gram can apricot halves, drained, pureed; 100 gram packet macadamias, halved; 1 tablespoon caster sugar; icing sugar, for dusting

Apricot and macadamia slice

This crumbly macadamia and apricot slice is jam-packed full of texture, sweetness and irresistible flavours that'll keep you coming back for more.

Makes 16 Item

Prep

20M

Cook

50M

Total

1H 10M

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Ingredients

125 gram butter, at room temperature, chopped

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cup self-raising flour

1 teaspoon ground cinnamon, plus 1/2 teaspoon extra

3/4 cup sour cream

2 tablespoon milk

825 gram can apricot halves, drained, pureed

100 gram packet macadamias, halved

1 tablespoon caster sugar

icing sugar, for dusting

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18x28cm slice pan. Line base and sides with baking paper, extending 2cm above long sides. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until creamy.

2.Add eggs one at a time, beating well alter each addition, scraping down sides of bowl.

3.Sift flour and spice together, then lightly told into creamed mixture alternately with combined sour cream and milk, beginning and ending with flour.

4.Spread half the mixture into prepared pan. Top evenly with apricot puree. Carefully cover with remaining cake batter. Sprinkle with macadamias and combined sugar and extra cinnamon.

5.Bake for 45-50 minutes or until cooked when tested. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely. Dust with icing sugar and cut into squares to serve.

This cake freezes well. Cut into portions and freeze for lunchbox treats.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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