Exotic fruits and orange tray bake

Serves: 20

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 200 gram(s) butter, at room temperature
• 200 gram(s) golden caster sugar
• 150 gram(s) self-raising flour
• finely grated zest of 2 oranges
• 2 tablespoon(s) orange juice
• 100 gram(s) packet ground almonds
• 4 medium eggs, lightly beaten
• 250 gram(s) ready-to-eat sweetened exotic dried fruits, chopped
• 4 tablespoon(s) apricot glaze or jam, sieved
• A 20.5cm x 30.5cm/8in x 12in rectangular tin, lined with greaseproof paper

Method

1. Preheat oven to gas mark 4/180?C (160?C in a fan oven). Put butter, sugar, flour, orange zest and juice, almonds and eggs together in a large freestanding mixing bowl.
2. Set to a slow speed and gently mix everything together. Increase speed and mix for 1 more min, till well combined.
3. Pour cake mixture into prepared tin. Sprinkle over chopped exotic fruits and bake for 25-30mins, till risen and firm. When a skewer inserted into centre comes out clean, cake is ready.
4. Warm apricot glaze in microwave for 30secs on high. Brush over warm cake. Cut into squares to serve.

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