Despite strong competition for tasty nibbles, these easy-bake cakes were very popular at the Kingdom Végétale charity fair in Boulogne-sur-Gesse:
INGREDIENTS
100g softened butter
3 tbsp sunflower oil
175g soft brown sugar
225g plain flour
1/2 teaspoon bicarbonate of soda
40g oatflakes
60g ground oatflakes
1/2 teaspoon salt
200g dried apricots stewed and pureed (drain off excess liquid into a jug before pulverising)
grated rind of 1 lemon to sprinkle over the apricot layer (optional)
Pre-heat oven to 180˚C/350˚F.
Combine the butter and oil with the sugar then mix in the flour followed by the rest of the dry ingredients. Line a 20cm x 30cm shallow baking tin with greaseproof paper. Spread half the mixture evenly into the tin and flatten well. Spread the apricot puree on top then finish with the rest of the oat mix. Flatten really well.
Bake for approximately 25-30 minutes until firm to the touch and slightly browned. Mark out into squares in the tin and leave to cool. Carefully remove from the tin, lay on a board and cut out the squares. Decorate with a little icing sugar.
Enjoy with a cuppa or pour some of the leftover apricot juice over the top of each square and finish with a blob of cream, or even custard, for a tasty desert.
No comments:
Post a Comment