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Apricot slice/cake


  • 225 g plain flour
  • ¾ cup sugar, plus extra for sprinkling
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 eggs
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 180 g butter, softened
  • 8-10 apricots, halved (depending on size)


  1. Preheat oven to 160°C. Line a 30cm x 20cm slice tin with baking paper.

  2. Sift the flour, sugar, baking powder and salt into a large bowl and make a well in the centre.

  3. Place eggs, milk and vanilla in another bowl and mix to combine. Pour the egg mixture into the well in the dry ingredients, add the butter and beat by hand or with electric beaters until smooth.

  4. Spread mixture evenly into prepared tin. Push apricot halves into the mixture, arranging in rows.

  5. Bake for 20 minutes. Remove from the oven. Sprinkle with 2 tablespoons extra sugar, then return to the oven and cook for another 20 minutes or until a skewer comes out clean.