• Method

Method:

 

  1. Heat the oven to 180C, (160C fan) 350F, Gas 4.  Oil a baking tin.
  2. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs along with the vanilla essence adding a little flour to prevent the mixture curdling.
  3. Fold in the rest of the flour then the apricots and raspberries. Spread evenly in the baking tin.
  4. For the topping melt the butter in a pan. Measure the dry ingredients into a bowl then stir in the melted butter. The mixture will be like breadcrumbs.
  5. Scatter evenly over the sponge and bake then the middle of the oven for 35 to 40 minutes until risen and firm and the point of a skewer inserted in the middle comes out cleanly.
  6. Cool completely in the tin and enjoy freshly baked.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

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