“This recipe was from "Super Food Ideas" magazine sometime last year. It works well made on a gluten-free flour mix if your diet requires.”

Ingredients Nutrition

  • 125 g butter, softened
  • 13 cup caster sugar
  • 2 eggs
  • 1 14 cups almond meal
  • 2 tablespoons plain flour, sifted (or use gluten-free flour)
  • 400 g apricot halves in juice, drained
  • 1 tablespoon apricot jam


  1. Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
  2. Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
  3. Spread mixture into slab pan.
  4. Place apricots, cut side up, on top, pressing in slightly.
  5. Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
  6. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
  7. Cool completely in pan. Cut into 12 pieces.
  8. Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

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