Low Fat Desserts Recipes - Apricot and Almond Fingers

Ingredients

• 225g self raising flour

• 115g soft light brown sugar

• 50g semolina

• 175g ready to eat dried apricots, chopped

• 30ml clear honey

• 30ml malt extract

• 2 eggs, beaten

• 60ml skimmed milk

• 60ml sunflower oil few drops of almond essence

• 30ml flaked almonds

---

Method:

1. Preheat the oven to I60.C/3251'/Gas 3. Grease and line a 28 x I8cm/11 x 7in baking tin. Sift the flour into a bowl and stir in the sugar, semolina and apricots. Make a well in the centre and add the honey, malt extract, eggs, milk, oil and almond essence. Mix well until combined.

2. Turn the mixture into the prepared tin, spread to the edges and sprinkle with the flaked almonds.

3. Bake for 30-35 minutes or until the centre springs back when lightly pressed. Invert the cake on a wire rack to cool. Remove the lining paper if necessary and cut into 18 slices with a sharp knife.

4. Cook's Tip: If you cannot find ready-to-eat dried apricots, soak chopped dried apricots in boiling water for I hour, then drain them and add to the mixture. This works well with other dried fruit too. Try ready-to-eat dried pears or peaches for a change.