Apricot granola cake
Preparation: 20 minutes
Cooking: 40 minutes
Suitable for freezing
Suitable for vegetarians
250g (9oz) raisin and almond crunchy oat granola
150g (6oz) light muscovado sugar, plus 1 tablespoon
250g (9oz) self-raising flour
1 teaspoon ground mixed spice
Pinch of salt
250g (9oz) butter
250g (9oz) ready-to-eat dried apricots, roughly chopped
2 eating apples, cored and thinly sliced
2 tablespoons lemon juice
Crème fraiche, ice cream or natural yogurt, to serve
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 20cm (8 inch) loose-based cake tin.
- Mix together the Jordans Crunchy Oat Granola, sugar (reserving 1 tablespoon), flour, spice and salt. Melt the butter over a low heat and stir into the dry ingredients. Tip half the mixture into the prepared cake tin. Press down lightly.
- Mix the apricots, apples and lemon juice together and arrange about two-thirds in the cake tin. Sprinkle the remaining cake mixture on top and press down lightly. Scatter the rest of the fruit mixture on top, and sprinkle with the reserved tablespoon of sugar.
- Bake for 35-40 minutes until firm and golden brown. Cool for about 20-30 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold with crème fraiche, ice cream or natural yogurt.
Recipe and image courtesy of Jordans