thanks to… Olivia
Ingredients
1 x tinned apricots, drained
1 ½ cups sifted plain flour
3 teaspoons baking powder
½ cup caster sugar
1 teaspoon cinnamon
½ teaspoon cardamom
1 egg
½ cup milk
1 teaspoon vanilla
125g melted butter
For the crumble
60g sifted flour
1 teaspoon cinnamon
5 tablespoons caster sugar
55g cold butter, cut into small cubes
Method
1. Heat oven to 175 degrees. Sift flour, baking powder and spices into a bowl, add sugar and mix.
2. In a jug mix butter, egg, milk and vanilla. Pour into dry mix (it will be thick) and stir until combined.
3. Make the crumble. Combine the ingredients and use fingers to flake/ mix until it resembles a crumble. This is much easier when the butter is cold!
4. Line a cake tin, pour in batter and smooth. Place the apricot halves on top (until its covered) and then pour the crumble over the top evenly.
5. Bake for 45-55 mins or until a knife comes out clean.
Serve with your favourite Appleby Farms flavour