Apricot and Almond Traybake
Indulge in the delightful flavors of summer with this Apricot and Almond Traybake. This easy-to-make dessert combines juicy apricots and nutty ground almonds, creating a moist and satisfying cake that’s perfect for any occasion. With a light, fluffy sponge enriched by rich butter and the warmth of vanilla, every bite transports you to sun-kissed afternoons filled with laughter and joy. Whether served at a casual gathering or enjoyed as an everyday treat, this traybake is sure to impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 220 g butter (or coconut oil for a dairy-free option)
- 220 g caster sugar
- 4 medium eggs (or flaxseed meal mixed with water as an egg substitute)
- 50 g ground almonds (or oat flour)
- 170 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 8 halved apricots
- Caster sugar for sprinkling over apricots
- Icing sugar for serving
Instructions
- Preheat your oven to 180°C / 350°F. Grease a stoneware dish or rectangular baking tin.
- Cream together the butter and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the ground almonds, self-raising flour, baking powder, and vanilla extract until just combined.
- Pour the batter into the prepared dish and smooth it out evenly.
- Arrange the halved apricots on top of the batter and sprinkle with caster sugar.
- Bake for 35-40 minutes or until golden brown and a skewer comes out clean.
- Cool slightly before dusting with icing sugar and serving.
Nutrition
- Serving Size: 1 square (70g)
- Calories: 250
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://chopandcooktips.com/apricot-and-almond-traybake/