Not sure if this is a cake, a traybake? Closest thing is a brownie, but this has not a hint of chocolate. These are squidgy and fudgy, fruity and almondy, just a tiny bit boozy with a cracked meringue top. Makes 12.
- 100ml amaretto
- 150g dried apricots
- 75g unsalted butter
- 3 eggs
- 150g soft light brown sugar
- 150g caster sugar
- ½ tsp vanilla extract
- 100g plain flour
- 100g ground almonds
- ½ tsp baking powder
- Pinch of salt
- 35g flaked almonds
- Roughly chop the apricots and put into a small bowl. Pour the amaretto and leave for 15 mins
- Melt the butter and leave to cool
- Preheat the oven to 160C fan (180C)
- Line a small square or rectangular roasting tin or ceramic oven dish
- Put both sugars and the eggs into a big bowl and beat until thick and smooth.
- Mix in the flour, ground almonds, baking powder, melted butter, vanilla and salt
- Add the drained apricots and half of the amaretto (save the rest to mix with prosecco later, or just drink on its own) and stir through
- Pour the mixture into the prepped roasting tin and sprinkle the top with flaked almonds
- Bake for 35-40 mins until the top is golden brown and a skewer comes out with just a few crumbs stuck to it.
- Cool in the tin then cut into squares. Tastes even better the next day.
Sophie cooks 