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
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
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.


Apricot slice with lemon icing


Easy chocolate cake and icing

I LOVE this cake because it’s chocolatey but doesn’t have that whole palaver of having to melt chocolate. I believe this is the perfect kids recipe for a young ‘un having their first go at baking something. It’s a Royal Easter Show Award winning recipe that I got out of Delicious magazine many years ago (as in late90s, early00s). I can’t remember it’s owner, but I do know it was a bloke. It is an absolute snap and actually gets better with age – if it lives that long.

You can make it any which way – cupcakes (it will make 30 cupcakes, 20 or so muffin-size), two 20cm round cakes then wedged together with icing, one 26cm round or square cake or a slab cake.

See, it is a go-to recipe in this house.


The easiest one bowl chocolate cake in the world

  • 2 cups SR flour
  • 2/3 cocoa powder
  • 1tsp instant coffee powder
  • 185g butter – v soft but not melted
  • 2 tsp vanilla
  • 1 3/4 cup caster sugar
  • 3 eggs
  • 1 cup water
  1. Preheat the oven to 170C and grease your chosen tin
  2. Put all the ingredients in a bowl and mix until smooth and pale – about 6 minutes in my kitchen-aid
  3. Bake for 1 hour or until cooked through
  4. Cool for 5 minutes or so in the tin and then turn out to cool before icing.

Ice with chocolate butter icing or lemon icing.

Chocolate icing
(quadruple for the cake if you do two rounds and sandwich them together)

  • 1 1/2 tblsp cocoa powder
  • 1 tblsp milk
  • 75g soft butter
  • 3/4 cup icing sugar
  • 1/2 tsp vanilla
  1. Combine all the ingredients in a mixer and beat until pale, light and fluffy and ice the cake accordingly.

Lemon Icing

  • About 2 cups of icing sugar
  • a knob of butter (a tablespoon would be a good bet), melted
  • juice of a lemon
  1. Mix together and add some more lemon juice or boiling water to get a nice consistency. You know, dollopy – not too runny, not too stiff.