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Apricot and almond slice with passionfruit icing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a delightful summer apricot nut treat bursting with fruit flavors - it's simply heavenly!
Ingredients:
  • Melted butter, to grease
  • 160g (1 cup) whole blanched almonds
  • 165g (1 cup) dried apricots, chopped
  • 60ml (1/4 cup) fresh orange juice
  • 125g butter, cubed
  • 200g (1 cup, firmly packed) brown sugar
  • 1 egg, lightly whisked
  • 8.80 gm vanilla essence
  • 150g (1 cup) self-raising flour, sifted
  • 6 Weet-Bix, crushed
  • 230g (1 1/2 cups) pure icing sugar, sifted
  • 60ml (1/4 cup) fresh passionfruit pulp
Instructions:
  • Gently coat a 20cm square microwave-safe cake dish with melted butter and line the base and sides with non-stick baking paper.
  • Place almonds in an oven bag, twist to close tightly, and cook on High for 3-4 minutes until lightly toasted, shaking occasionally. Let cool for 10 minutes, then finely chop in a food processor.
  • In a heatproof bowl, combine apricots and orange juice. Microwave uncovered on High for 2 minutes, or until apricots have absorbed the juice. Allow to cool for 10 minutes before proceeding.
  • In a microwave-safe bowl, melt the butter on Medium/500 watts/50% power for 1-2 minutes. Mix in sugar, egg, and vanilla until well combined. Add flour, Weet-Bix, almonds, and apricots, stirring to combine. Spoon the mixture into a dish and smooth the surface.
  • Place the dish on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500 watts/50% for 9-11 minutes until the center is almost cooked and the surface is slightly wet and sticky. Allow it to cool for 30 minutes before serving.
  • For the icing: Mix icing sugar and passionfruit pulp in a bowl until smooth. Microwave on high for 30-45 seconds until runny. Pour over the slice and let it set for 5 minutes before cutting into 16 pieces.

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