Using Up Figs & Apricots: Shortcake

Going through the cupboards after our holiday I noticed we had bags of figs and apricots heading towards their best before date. So this weekend is all about using them up. I decided to do my fig rolls again (and not mess up the oven temperature this time!).

But that still left lots of figs, plus apricots. Oh… and the recipe makes too much marzipan… so that now needed using up! So I decided to make my old school’s shortcake, but with a marzipan layer and apricot/fig filling. Of plus using up some mixed nuts… and some flaked almonds.

So I start with my school’s shortcake recipe.

CameraZOOM-20130914100018179Then I make a filling. I’m quite proud of not really measuring all this out and just throwing it together! It’s figs, apricots, mixed nuts, honey & lemon juice.

CameraZOOM-20130914100026317This gets pulsed together to form thick paste.

CameraZOOM-20130914100918493I put about 2/3 of the shortcake mix into the foil sling lined 23cm tray. Then I put a layer of marzipan in. I couldn’t do it all in one go, so I did it in two strips.

CameraZOOM-20130914101849056Then the fruit & nut mix went on.

CameraZOOM-20130914102354290

I added a handful of porridge oats to the remaining shortcake mix and added that. Then sprinkled brown sugar and flaked almonds on top, and pressed it all down. Then it’s into the oven at 160c fan…

CameraZOOM-20130914110645691After the 30mins cooking… I gave it an extra 10 mins. The top wasn’t close to browning, and I was worried the extra thickness would need extra time.

CameraZOOM-20130914115418594After cooling I cut into slices. It’s a bit fally-aparty on top, but basically looking good!

CameraZOOM-20130914135248124They taste great! A bit crumby when eating… but worth it!

 

 

 

 

 

 

 

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