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    Apricot and Rosemary Traybake

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    Apricot and Rosemary Traybake

    This sweet and fruity treat is a perfect stopgap for any long journey or snack between meals. A little finely chopped rosemary makes a subtle addition to this moist, crumbly traybake. It can be made a day ahead of travelling.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 15 minutes, plus cooling 60 minutes 15 minutes

    Makes: 12 squares


    • 200g unsalted butter, softened
    • 225g golden caster sugar
    • ½ pack fresh rosemary, stalks removed and finely chopped
    • 3 large eggs
    • 200g ground almonds
    • 150g self-raising flour
    • Finely grated zest of 1 lemon, plus 2 tbsp juice
    • 10 fresh apricots, halved and stones removed
    • 150g icing sugar, sifted


    1. Preheat the oven to 180°C, gas mark 4. Grease a 30 x 23cm roasting tin and line the base with baking parchment. Beat together the butter, sugar and rosemary with an electric handwhisk until pale and creamy. Add the eggs, almonds, flour and zest and beat to combine. Spoon into the tin and level the top.
    2. Arrange the apricot halves on top, alternating them, one cut-side up, then one cut-side down. Bake for about 50-55 minutes until risen, pale golden and firm to the touch. Leave to cool in the tin for 5 minutes.
    3. In a small bowl, beat the icing sugar and lemon juice until smooth. Using a teaspoon, drizzle the icing in diagonal lines over the top of the cake and then across in the other direction. Leave to cool, then cut into 12 squares and transport in the tin to serve on paper napkins.

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    Serving tips

    Transform into a fabulous pudding with clotted cream.


    Average user rating

    5 stars