Apricot & raspberry buckle

600 kcal or less apricot apricots bake cake cake tin cinnamon demerara sugar make ahead over an hour raspberries raspberry sponge summer sweet vanilla extract

N/A

Source

Ingredients

175g self-raising flour

200g softened butter

2 tbsp demerara sugar

2 tsp cinnamon

175g caster sugar

3 eggs

2 tsp vanilla extract

6 apricots , stoned and sliced

200g raspberry , fresh or frozen

Method

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.

Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.

Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.