No-One Can Resist This Fruit-filled Bake
Apricots are one of my favourite stone fruits. They are so obliging, making sensational jam and beautiful preserves and never failing to turn a simple plain cake into something really special. Here, blueberries are included for their colour, flavour and pop of texture. The tray bake is finished with butter, cinnamon and sugar, like a teacake.
You can use fresh, tinned or preserved apricots and fresh or frozen blueberries in this easy bake.
Apricot & Blueberry Tray Bake
Serves 8–12
2 eggs
250g (9oz) white (granulated) sugar, plus 1½ tsp extra
2 tsp finely grated lemon zest
320ml (11 fl oz) milk
60ml (2 fl oz) lemon juice
440g (15½ oz) self-raising flour
125g (4½ oz) salted butter, melted, plus 40g (1½ oz) extra
800g (1 lb 12 oz) apricot halves, drained if tinned
180g (6½ oz) blueberries, fresh or frozen
1 tsp ground cinnamon
Preheat the oven to 160C (315F). Grease a 24 x 35 cm (9½ x 14 inch) baking dish, 10cm (4 inch) deep.
Using hand-held beaters or a stand mixer, whisk the eggs, sugar and lemon zest together until creamy. Add the milk, lemon juice, flour and the 125g (4½ oz) melted butter. Whisk briefly until smooth.
Transfer to the dish and smooth out the surface.
Place the apricots and blueberries decoratively over the top.
Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and brush with the extra melted butter. Combine the extra sugar with the cinnamon and sprinkle over the top.
Cut and serve straight from the tin.
The Comfort Bake, by Sally Wise, is published by Murdoch Books, $39.99.