220 g butter
60g icing sugar
1 egg
280 g plain flour, sifted
topping
250 g dried apricots
200 ml strong Earl Grey tea
200 g castor sugar
3 medium eggs
grated zest of 2 lemons
120 ml lemon juice
1 tsp baking powder
60 g plain flour
- place apricots and tea in a small saucepan. bring to a boil, reduce fire and cook till apricots are soft and liquid evaporates. allow to cool then chop apricots coarsely. set aside.
- grease and line a 20 cm x 30 cm slice tin.
- cream butter and icing sugar until light and fluffy. add egg. fold in flour. press into base of prepared tin. bake in a preheated 180 degree Celsius oven for 15 minutes.
- meanwhile, to prepare the topping beat together sugar, eggs, lemon zest and juice. fold in baking powder and flour. set aside.
- when base is baked, sprinkle apricots over, then pour in lemon-egg mixture. bake for a further 25 minutes or until golden brown. allow to cool before cutting
serves 6.
eat with fresh apricots and cheese if desired.
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