Apricot and Almond Traybake: A Moist Summer Treat

Apricot and Almond Traybake is a delightful, gluten-free summer dessert that combines sweet apricots and nutty almonds.

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Prep Time 15

Cook Time 40

Cooling Time 15

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: Gluten-Free

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

220 g Butter Opt for unsalted for better control of salt.
220 g Caster Sugar Granulated sugar can be substituted, but may alter texture.
4 medium Eggs Use room temperature eggs for better incorporation.
50 g Ground Almonds Swap for more self-raising flour for a nut-free option.
170 g Self-Raising Flour Can be replaced with gluten-free flour blends.
1 tsp Baking Powder Helps the cake rise, critical for gluten-free.

For the Topping

8 Halved Apricots Feel free to substitute with peaches, plums, or berries.

Equipment

Oven
Mixing bowl
Electric mixer
Spatula
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 180℃ (350℉) and prepare your dish.
Cream together the butter and sugar until light and fluffy.
Add the eggs gradually, mixing well after each addition.
Gently fold in the self-raising flour, ground almonds, and baking powder.
Pour the batter into the prepared dish and smooth the top.
Press the halved apricots into the batter, cut side facing up.
Bake for 35-40 minutes, until golden brown. Test with a skewer.
Allow to cool in the dish for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Enjoy with a scoop of ice cream or whipped cream for an elevated treat.

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