Apricot jam slice
This apricot jam slice is a super easy cake that is popular all over central and eastern Europe. You can use dairy-free margarine and add chopped nuts or dried apricots to the batter for a more intense flavour. Perfect for afternoon tea, parties, picnics and so on.
Ingredients
Method
- Preheat the oven to 180°C. Line a (approx.) 20×30 cm baking tray with parchment paper.
- If the jam is thick, heat it in a small pan until it becomes easily spreadable. Set aside to cool.
- Mix the soft butter with the sugar until light and fluffy. Add the eggs, one by one, beating them into the batter before adding the next one.
- Stir in the jam, vanilla, cinnamon, salt and finally the flour mixed with the baking powder. Combine until you a get smooth, thick batter.
- Transfer the batter into the baking tray. Spoon the jam over the batter, spreading it out evenly.
- Bake for 30 minutes until it’s golden brown. Test it with a skewer – if it’s cooked through properly, take it out of the oven and let it cool for 5 minutes in the tin, then transfer it to a wire-rack.
- Let it cool completely, then cut the cake into slices.
- Dust with icing sugar, just before serving.