Spiced apricot and sour cream slice

Author: Amanda Lennon - Chef, Food Editor

Photographer: Mark O'Meara

First published: Dec 2019

A light and creamy slice with a hint of spice to make it nice.

Serves: 16

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

100g reduced-fat spread, melted
1¹⁄³ cups gluten-free self-raising flour
1 cup gluten-free plain flourall purpose flourX
¹⁄³ cup desiccated coconut
½ cup maple syrup
2 tablespoons chia seeds
1 teaspoon ground nutmeg
3 eggs
425g can apricot halves in light syrup, drained (reserving 2 tablespoons syrup)
250g extra-light sour cream
1 teaspoon vanilla bean paste
1 teaspoon ground cinnamon

Instructions

1 Preheat oven to 160ºC. Grease and line a 26cm x 16cm slice pan with baking paper, extending the paper at long sides for handles.

2 Process table spread, flours, coconut, maple syrup, chia seeds, nutmeg and 1 egg in a food processor or blender until combined. Press mixture over base of prepared pan. Level surface. Bake for 10 minutes. Remove from oven.

3 Arrange apricot halves over slice base. Whisk remaining eggs, reserved apricot syrup, sour cream, and vanilla in a bowl. Pour over apricots. Sprinkle with cinnamon. Bake for 20 minutes, or until just set. Remove from oven. Cool for 15 minutes. Then chill for 2 hours, or until firm. Cut into 16 squares, to serve.

HFG tip

You can make this slice up to three days ahead. Store in an airtight container in the fridge.

Nutrition Info (per serve)

Calories 191cal

Kilojoules 799kJ

Protein 4.8g

Total fat 8.1g

–Saturated fat 3.5g

Carbohydrates 23.6g

–Sugars 9.2g

Dietary fibre 2.3g

Sodium 71mg

Calcium 76mg

Iron 0.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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