Apricot and Pecan Speedy Cake Squares

 

Ingredients:

Cake :

170g (6 oz) Butter or Dairy Free Margarine
170g (6 oz) Demerara sugar 
3 Large Eggs
170g (6 oz) Self raising flour/Gluten Free Flour
2 tsp Ground Cinnamon

Apricot jam

Pecans 16 or 25 or more!

Method:

Preheat oven 140c/120c Fan/275F/Gas Mark 1.

Grease and line cake tin. This recipe was made in a 7 inch/ 18 cm  square tin.

Cream the sugar and butter or margarine together. Whisk in the eggs one at a time. Fold in the

flour and cinnamon. Put into tin and into the oven.

Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes

 cleanly out. Allow to cool slightly. Meanwhile warm at least a quarter of a cup of jam and

brush over cake top.

Warm two dessert spoons of jam and toss in 16 to 25 pecans depending how generous you

want to be with the squares. Cut cake into squares or fingers. Coat the pecans with the jam

and centre onto to the fingers or squares.

For an extra treat mix some mascarpone cream with maple syrup and pipe some ribbons on

for extra decoration when cake is completely cool.


Top Tip: Large grain sugar such as demerara / raw sugar and fresh eggs help support the

structure of this gluten free cake.

 http://mrsmulfordscakes.blogspot.com/2011/08/apricot-and-pecan-speedy-cake-squares.html