I’ve had quite a few request for this Apricot and Raspberry Slice so here it is.
APRICOT AND RASPBERRY SLICE
For the cake batter:
1½ cups sugar
Finely grated rind of one large lemon
1¼ cups milk or water
Juice 1 large lemon
3 cups self raising flour
125ml vegetable oil or melted butter
1 cup raspberries (fresh or frozen) – use more if you like
Large tin or jar of apricot halves, drained
For the topping
40g butter, melted
2 teaspoons sugar, approximately
1 teaspoon ground cinnamon, approximately
Grease a baking dish 25cm x 35cm and line base with baking paper and grease again. Preheat oven to 160 degrees C (fan forced).
Whisk the eggs, sugar and lemon rind together until light and creamy (you needn’t be fussy with this – just a handheld whisk will do for about 40 strokes).
All at once add the milk or water, lemon juice, flour, and oil and then whisk until the batter is smooth.
Pour into the prepared tin and level out.
Place the apricots and raspberries over the top.
Bake for 30 to 40 minutes until a skewer inserted into the centre comes out clean.
Leave to stand for 5 minutes before turning out onto a cake cooler (inverting back to right way up, using another cake cooler to do so).
Brush with the melted butter and sprinkle with the sugar and cinnamon while still hot.