Apricot & pistachio frangipane blondies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 100g unsalted buttermelted, plus a little extra for the tin
- 200g light muscovado sugar
- ½ tsp fennel seeds
- 1 large egg
- 120g plain flour
- 50g pistachiosroughly chopped
- 1-2 tbsp milk
- 6 large ripe apricotshalved and stoned
For the frangipane
- 65g golden caster sugar
- 80g unsalted buttersoftened
- 1 egg
- 100g pistachiosground to crumbs
Nutrition: Per serving
- kcal330
- fat19g
- saturates9g
- carbs33g
- sugars24g
- fibre2g
- protein5g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
step 2
In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
step 3
Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it’s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.
