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Lucy Loves Easy Apricot Frangipane Slice

Categories: East Sheen,East Sheen News,News

This week, Lucy is embracing all things seasonal with a fruity, nutty bake which can be a teatime treat or a warm autumnal pud.

This week I have been embracing all things seasonal. Easy-apricot-frangipane-slice-recipe-lucyloves-foodblogI am itching to get my hands on the blackberries on my dog walks but keep forgetting to take a Tupperware with me and don’t think an empty poo bag is a worthy receptacle. I love all things late summer/early autumnal. Our little tree in the garden has some wonderful apples for an Apple Cake, Figs are fragrant and soft for an open sandwich and I have eaten my own body weight in crab sandwiches in the Isle of Wight this weekend. And it’s not only the food, I love the sights, sounds and smells too. Walks are dusty with just a hint of a fallen leaf or two, people are creeping back into London after the holidays so it’s getting louder in the mornings and on an early evening run, I am getting just a whiff of late summer bonfire. So when I ordered some soft, slightly fuzzy apricots I decided these Easy Apricot Frangipane Slices were a wonderful treat for this time of year.
For all my ramblings about seasonal produce, you don’t have to stick with apricots for my almond based bake. This will work with all sorts of fruits. Try apples, blackberries, raspberries, blueberries, the opportunities are limitless. The not too sweet sponge welcomes the fruit and the crisp flaked almonds add a touch of crunch on the top. I love a Bakewell Tart as much as the next person but my Apricot Frangipane slice is as delicious and tempting but without the kerfuffle of blind baking a pastry base. We wolfed down giant slabs of this when it was warm out the oven with a pot of tea, but you could show a whiff of restraint and serve it as a dessert with some poached seasonal fruits and either cream and/or custard. It’s a simple slice, but a good multi tasker too. A huge thank you to The Kitchen Alchemist for the inspiration for this bake.
If I seem slightly distracted as I write, I do have half an eye on the new series of the Great British Bake Off.  So in a flurry of Bake Off puns, this Apricot Frangipane Slice certainly doesn’t have a soggy bottom, is a show stopper in my eyes and I hope I am your Star Baker this week. Now, focus, Lucy, stop watching the telly and get on with the recipe.

This recipe will appear on Lucy Loves this week.

Easy Apricot Frangipane Slice Recipe

Makes 16 squares

You will need a stand mixer or large bowl with a spoon and a lined 20cm x 20cm square tinEasy-apricot-frangipane-slice-recipe-lucyloves-foodblog

  • Frangipane
  • 180g Stork or soft butter
  • 100g caster sugar
  • 3 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 100g ground almonds
  • 100g self raising flour
  • Topping
  • 2 fresh apricots, chopped, or the fruit of your choice e.g., chopped apple, raspberries, blackberries, cherries
  • 3 tablespoons flaked almonds
  • 1 tablespoon caster sugar

Pre heat your oven to 150 degrees fan assisted and line a 20cm square tin with baking paper or butter it well.Easy-apricot-frangipane-slice-recipe-lucyloves-foodblog

In your stand mixer or a large bowl with a hand whisk or wooden spoon, beat the Stork or butter with the caster sugar until lighter in colour and texture. Beat in the eggs one at a time then whisk in the milk and vanilla extract. Fold in the ground almonds and flour, in three lots, until combined but don’t over mix.

Scrape the mixture into your lined tin, levelling the top. In a small bowl add the chopped apricots, flaked almonds and sugar and stir. Sprinkle this mix over the top of the sponge, lightly pressing the apricots into the sponge. Place the sponge in the oven for approximately 40 to 45 minutes or until the sponge is golden, firm to the touch and smelling amazing.

Leave to cool slightly before cutting into squares. Serve warm with custard, cream and/or poached fruit or with a cup of tea in the afternoon. The slice will keep in a tin, wrapped, for around 3 days.




Author: Lucy Kellett