Slice of Delight

The Handyman and I love tray baked cakes, they are easy to pick up with a cup of coffee (for me) and tea (for him) without it being too obvious that slices are disappearing. So we can keep our greedy secret at least for a while until the cake tin is empty. 

I don't know why we feel guilty for eating lovely home baked cakes that contain no unnatural additives and we certainly work hard enough in the garden and around the house to use up the calories; probably just our culture that seems to say that if you enjoy something it must be naughty!

Recently I've discovered a couple of new tray bakes that have disappeared from the tin with alarming swiftness.  One was a chocolate bake from Jacqueline over at Tinned Tomatoes, Chocolate Tiffin, a no bake slice, very easy to make and to eat.  I used 70% cocoa chocolate for mine, a very adult taste; if I was making for children I'd probably use a milk chocolate...a good excuse to make another batch to try out the milk choc version, oh, and what about a white chocolate version with apricots instead of the raisins!

The second bake that we've had recently is an apricot and macaroon slice.  I made a half quantity in a 7" square shallow cake tin and it came out beautifully after a few anxious moments when the first layer of sponge was baked - it looked too thin but actually turned out really well in the finished cake.  Sweet,coconutty and generally yummy!


Apricot and Macaroon Slice
Makes about16 pieces
Ingredients

Base
100g unsalted butter, softened
80g caster sugar
1 egg
185g plain flour
half tsp baking powder 

Filling
250g dried apricots, roughly chopped
1 tbsp Amaretto
2 tbsp caster sugar 

Topping
100g unsalted butter, softened
80g caster sugar
1 tsp vanilla extract
2 eggs
270g dessicated coconut
40g plain flour
half tsp baking powder

Method

Heat the oven to 180C and lightly grease and line an 8"x12" shallow baking tin.

To make the base put all the ingredients in a large bowl and beat with an electric beater until smooth.  Press into the baking tin and bake for about 25 minutes until golden.

Meanwhile make the filling by combining the apricots, Amaretto and sugar in a bowl with 4 fl ozs boiling water. Cover and set aside for 30 minutes then puree in a food processor.  When the base has cooled slightly cover it with the apricot mixture.

Make the topping by creaming together the butter, sugar and vanilla extract.  Beat in the eggs and then fold in the flour and baking powder followed by the coconut.  Spoon on top of the apricot mixture then return to the oven and bake for 20 to 25 minutes until golden.

Note: Next time I make this I'm going to replace the apricot mixture with some Holly Grove jam in a thick layer.