Cake of the Week: Apricot Oat Slices

Cake of the Week

Apricot Oat Slices

These soft, chewy slices are incredibly moreish and will fly off the plate.

They're also very easy to make and the apricots can be swapped for any other fruit you prefer. It's vital you press each layer firmly into the tin to stop them from crumbling too much, and Lindsey has given some extra guidance below to make sure yours don't crumble.

"We have been making this recipe for many years. 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 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. 

My family and I have eaten many more that we should have and they really are lovely, so do give them a try. Any that might crumble are delicious sprinkled over yoghurt or fruit compote or ice-cream". 

Find out how to make Apricot Oat Slices