Sugar Free Poppy Seed, Apricot and Cherry Tray-bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
20
- Ingredients
- 1 cup unsalted butter (scant)
- 1 cup coconut sugar (scant)
- 3 large eggs
- 1.333 cups Almond flour
- 1 ¼ cups self-rising flour
- 1 unwaxed lemon (finely grated zest)
- ⅕ cup Poppy seeds
- 4 ½ ozs Cherries (pitted and halved)
- 10 canned Apricot (in natural juice)
- 1 cup sliced almonds
- To decorate
- Lemon thyme
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 23 x 30 cm|9" x 12" baking tin with non-stick baking paper.
2.
Beat together the butter and sugar until creamy. Add the eggs, almonds, flour, lemon zest and poppy seeds and beat to combine.
3.
Spoon into the tin and level the top. Scatter the halved cherries and apricots over the top and push down, leaving some of the cherries and apricots visible. Sprinkle with almonds.
4.
Bake for 40-45 minutes until firm to the touch. Cool in the tin.
5.
Cut into slices or squares and decorate with lemon thyme.
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