Apricot fingers

Apricot fingers

By
From
Baking
Makes
24
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
200g dried apricots
3 eggs, separated
220g caster sugar
150g palin flour, sifted
1/2 teaspoon baking powder
a pinch of salt
1 cup chopped walnuts
1/2 teaspoon vanilla essence
extra caster sugar, to sprinkle

Method

  1. Preheat the oven to 180°C. Grease and line a 29 cm x 19 cm cake tin.
  2. Cook the apricots in water to cover, then drain and chop.
  3. Using an electric mixer, beat the egg whites until stiff, gradually add the sugar and beat well until smooth. Add the egg yolks and beat, then fold in the sifted flour, baking powder and salt. Add the apricots, walnuts and vanilla.
  4. Turn the mixture into the prepared tin and bake for 30 minutes. Sprinkle with a little caster sugar and cut into fingers while still warm.
Tags:
baking
bakery
margaret
fulton
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