Apricot Placek

This is a variation on Prune placek (flat cake) which I posted recently, this time using dried apricots instead of prunes.

There is a base of short crust type pastry, a layer of softened apricots and a cake topping which contains oats and sesame seeds.

Ingredients

Base

175g plain flour

125g butter or margarine

50g caster sugar

Filling

225g soft dried apricots

1 tablespoon granulated sugar

1 tablespoon of cornflour

Topping

125g butter or margarine

75g caster sugar

1 tablespoon of honey

125g soft dried apricots

125g self-raising flour

1/2 teaspoon of bicarbonate of soda

125g rolled oats

50g sesame seeds.

Method

Base

Grease and line a rectangular 20 x 27cm tin.

Pre-heat the oven to GM 4 – 180°C

Rub the butter into the flour to made breadcrumbs.

Mix in the caster sugar.

Bring the mixture together to make a dough.

Press the dough into the tin.

 

 

 

 

 

 

Bake the base for around 25 minutes until it is golden on top.

Leave till it is cold.

Filling

Chop the apricots into small pieces.

Put the apricot and sugar into a small pan and cover them with water

Simmer the apricots, sugar and water  for 10 minutes until you have a soft pulp – take care not to boil the mixture dry – add more water if needed.

Mix the cornflour with some water to form a paste and add this to the mixture and stir until it thickens.

Remove from the heat and leave it till it is cooled completely.

 

Spread the filling on top of the pastry base.

 

Note

I will chop the apricots into smaller pieces next time.

Topping

In a pan gently melt the butter, sugar and honey.

Leave to cool slighty.

Chop the apricots into small pieces.

Add the apricots to the butter mixture and mix .

In a bowl mix the flour, bi-carbonate of soda, oats and sesame seeds.

Add the butter mixture to the dry ingredients and mix well in.

Spread this mixture over the apricot filling.

Sprinkle the reserved sesame seeds over the top.

Bake for 25 – 30 minutes until the top is golden.

 

 

 

 

Cut into squares or rectangles to serve.

 

 

 

 

Tea plates are Bramble Rose by Duchess from the 1960s.

 

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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