I have formed a trivia team: La Triviata. We compete Wednesday nights at The Union Hotel in Newtown, and each week I bring treats. Treats make the team smarter. It’s a scientifically proven fact. Last night we won, thanks to the Apricot Macaroon Slice I made. I don’t usually make slices, so it was a welcome change and was certainly welcomed by the team, especially one Mr Vince who had three helpings. This slice is a great combination of textures and the Grand Marnier apricot filling gives it a sophisticated edge.
Ingredients
- Base – 100g unsalted butter, softened
- 90g caster sugar
- 1 egg
- 185g plain flour
- 1/2 teaspoon baking powder
- Filling – 400g dried apricots (give or take)
- 2 tablespoons Grand Marnier
- 2 tablespoons caster sugar
- Topping – 100g unsalted butter
- 90g caster sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 250g desiccated coconut
- 40g plain flour
- 1/2 teaspoon baking powder
Directions
- Preheat the oven to 180˚C. Lightly grease a 20cm x 30cm baking tin and line with baking paper.
- For the base, cream the butter and the sugar until light and fluffy. Add the egg and beat well. Sift the flour and baking powder and fold into the butter mixture with a metal spoon. Press firmly into the tin and bake for 20-25 minutes, or until golden brown. Cool.
- To make the filling, combine the apricots, Grand Marnier, sugar and half a cup of boiling water in bowl. Set aside for 30 minutes, then blend. Spread evenly over the cooled base.
- To make the topping, cream the butter and sugar and vanilla until light and fluffy. Gradually add the eggs, beating well after each addition. Fold in the coconut, flour and baking powder with a large metal spoon. Spoon onto the apricot, leaving it lumpy and loose – do not press down. Bake for 20-25 minutes, or until lightly golden.
