Apricot and Almond Tray Bake

I promised to bake for church. Ive been crazy busy this week so I didnt have much time. I chose this recipe from my Good Housekeeping Cookbook. All ingredients into one bowl and then baked. Hey Presto. Quick Easy and Tasty. I also had enough batter to make some mini cakes with the help of my toddler.

250g (9oz) butter at room temperature plus extra to grease

225g (8oz) golden caster sugar

275g (10oz) self-raising flour

2 tsp baking powder

finely grated zest of 1 orange ( I used clementines as that is what I had)

2 tbsp orange juice (used clementine juice)

75g (3oz) ground almonds

5 medium eggs, lightly beaten

225g (8oz) ready to eat dried apricots roughly chopped

25g (1oz flaked almonds

Makes 18 Bars

Prep Time 10 Mins

Cooking Time 30 - 40 Minutes, plus cooling

280 Cals per Bar, 16g Fatm 30g Carbohydrate

1. Grease and base line a 33cm x 20 cm ( 13 x 8 inch) baking tin

2. Put the butter, caster sugar, flour, baking powder, orange zest and juice, ground almonds and beaten eggs into a large bowl (or a free standing mixer if you have one). Mix with an eletric beater on a low setting or 30 seconds, then increase the speed and mix for 1 minute until throughly combined.

3. Using a large metal spoon, fold in the dried apricots. Spoon the mixture into the baking tin, smooth the surface with a palette knife. Scatter the flaked almonds over the top.

4. Bake at 180oC (160oC Fan) mark 4 gas for 30 - 40 minutes or until risen and golden brown and skewer inserted into the centre comes out clean.

5. Leave the traybake to cool in the tin, then cut into 18 bars and lift out with palette knife.