Apricot Oat Slices

20 minutes - 25 minutes

Makes 15

This recipe is from Delia's Cakes.

The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments.

The Delia Online Cookery School: Watch how to make this recipe in our Family Cakes lesson. Just click the image to play.

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Making the best apricot slices

Asked by: Florence

Hello, I have twice made the apricot oat slices and failed each time to get them to remain whole - they just crumble into pieces. I followed the recipe exactly, even using the Delia tin and liner. Can you advise please?

Answered by Lindsey: Hello, We have been making this recipe for many years, but it’s been a while since my last batch, so I have made this again today. Firstly, it is supposed to be a bit crumbly, it is part of the charm. That said it should hold together sufficiently to cut into squares. The chopped apricots need to be the soft eating variety so that they feel a bit squidgy when they are chopped. I pulsed mine in the processor today and they were chopped but sticky. I pressed the base down very firmly then sprinkled the apricots very evenly and pushed them out a bit with my fingertips (which I dipped into water as the apricots were so sticky). Then I pressed the remaining oat mixture down well. I baked for 25 minutes. After 10 minutes cooling the ‘cake’ in the tin it was still quite warm but with a fine serrated knife I cut some squares. They were fragile and I did have to be very careful when transferring them to the cooling rack. The remainder of the cake I left in the tin until nearly cold (at this point it feels much firmer) then lifted it with the liner onto a board. As the whole thing was much firmer, it was easier to cut neat’ish’ squares. There are still a few crumbly edges. I took plenty of snaps, so I’ll try and send you some. My family and I have eaten many more that we should have this evening and they really are lovely, so I hope you give them another try. Any that might crumble are delicious sprinkled over yoghurt or fruit compote or ice-cream. I hope this helps Best wishes Lindsey

Crumbly Oat Slices

Asked by: provinciallady

I made this week's cake of the week - Apricot Oat Slices - and it looked and smelt delicious when I took it out of the oven. After letting it cool in the tin for 10 minutes as directed I began to slice it into squares and it fell apart into crumbs. Can you suggest what I should do next time I make the recipe please?

Answered by Lindsey: Hello, These can be a bit crumbly. To make sure they hold together you need to be press each layer down it down very firmly. Also, it helps if the chopped apricots are the very soft eating variety so that they feel a bit squidgy when they are chopped. It can help to leave them to cool longer before you cut them so the butter has time to set and or chilling them in the fridge (particularly during warm weather) for half an hour makes cutting them easier. Best wishes Lindsey

Method

First measure the dry ingredients into a bowl, then stir in the butter quite thoroughly.

Next sprinkle half the mixture over the base of the tin and, using your hands, press and even it out to form a base without any gaps. Then arrange the filling carefully all over this. Sprinkle the rest of the mixture evenly over the filling and press this down firmly. Bake near the centre of the oven (or just above) for about 20–25 minutes until golden brown.

Leave in the tin for 10 minutes, then cut into 15 squares, cool on a wire rack and store in an airtight tin.

Note: these can be made with the same quantity of any other fruit. I particularly like dates but these need to be simmered in 6 tablespoons of water for about 10 minutes in advance. Or you can use fresh fruits – plums are good