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.
- 175g plain flour
- 125g butter
- 50g caster sugar
- 225g soft dried apricots
- 1 tablespoon granulated sugar
- 1 tablespoon of cornflour
- 125g butter
- 75g caster sugar
- 1 tablespoon of honey
- 125g soft dried apricots
- 125g self-raising flour
- ½ 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.
- 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.
- In a pan gently melt the butter, sugar and honey.
- Leave to cool slightly.
- Chop the 125g of 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.