Apricot slice

A slice dense with apricot and coconut, delicious.

My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.

Dense dense dense dried apricot goodness
Dense dense dense dried apricot goodness

Apricot slice
 
A wonderful cakey slice dense with dried apricots
Author:
Ingredients
For the slice
  • 200g dried apricots, finely diced
  • 125 g butter, melted
  • ¾ cup sugar
  • 1 cup desiccated coconut
  • 2 cups self-raising flour
  • ½ cup almonds, roughly chopped
  • ½ cup milk
For the icing
  • ½ cup icing sugar
  • 2-3 tbsp lemon juice
Instructions
For the cake
  1. Put the apricots in a bowl and cover with boiling water. Leave to seep for 30 minutes and then drain well
  2. Preheat the oven to 180C and line a 20x30cm slice tin (I tend to make it in a 20cm square tin because I like the slice quite high)
  3. Mix together the sugar, coconut, flour and almonds
  4. Mix together the apricots and the butter
  5. Mix dry with wet and then add the milk to loosen it all up
  6. Pour into your tin and bake for 30 minutes or so (a bit longer if doing in the smaller tin option)
  7. Leave to cool then ice, although I've been known to ice it hot because I can.not.wait.any.longer
For the icing
  1. Add the lemon juice bit by bit until you get a relatively thin paste, drizzle over the slice.

 

IMG_20160202_153305
Apricot slice with lemon icing

Onward!

Blueberry Crumble Slice

So I finally recently bought Smitten Kitchen‘s cookbook which is as good as I had hoped. I have followed her blog for as long as I can remember and have never ever had a recipe of hers fail. In the cookbook is a version of this using cranberries for the festive season.

This slice is divine, plain and simple. A basic shortbread base that is also scattered over the top of the blueberries. I’ve made this with apple and rhubarb (that I’d stewed previously) and blackberries and every time it turns out a treat.

This is @smittenkitchen's blueberry crumble slice.
This is @smittenkitchen’s blueberry crumble slice.

Blueberry Crumble Slice
 
Blueberries encased in a shortbread biscuity base and top
Author:
Ingredients
  • 1 cup sugar
  • 1 tsp baking powder
  • 3 cups plain flour
  • zest of 1 lemon
  • 225 g butter
  • 1 egg
  • juice of 1 lemon
  • 4 cups blueberries
  • ½ cup sugar
  • 4 tsp cornflour
Instructions
  1. Preheat oven to 180C and line a 20x30cm pan
  2. Using a pastry cutter (or your fingers) blend the sugar, baking powder, plain flour, lemon zest with the butter
  3. Then add the egg
  4. Mix the juice, sugar and cornflour together in a bowl then toss through the blueberries
  5. Press half the dough into the baking tin
  6. Top with the blueberries
  7. Scatter over the remaining dough
  8. Bake for 45 - 60 minutes, until the top is nice and golden and the blueberries are bubbling.

 

onward!