Deliciously Fruity Apricot Squares



  • 250 g (590 ml) (2⅓ C) cake flour
  • 20 ml (4 t) baking powder
  • 225 g (250 ml) (1 C) white sugar
  • 65 ml sunflower oil
  • 4 eggs
  • 65 ml (¼ C) milk
  • 5 ml (1 t) lemon zest
  • 1 x 825 g can Rhodes Apricot Halves in Syrup, drained


  • 250 ml (1 C) icing sugar, sifted
  • 5 ml (1 t) lemon juice
  • 30 – 65 ml (2 – 4 T) warm water
  • 5 ml (1 t) lemon zest


  1. Sift the flour, baking powder and sugar into a large bowl.
  2. Mix the oil, eggs, milk and lemon zest together.
  3. Using an electric beater, beat the liquid ingredients into the flour to form a smooth and well combined batter.
  4. Arrange the Rhodes Apricot Halves on the bottom of a baking pan that has been sprayed with non-stick spray and lined with baking paper.
  5. Spread the batter evenly across the top of the apricots.
  6. Bake in an oven which has been preheated to 180˚C for 35 minutes or until the cake is well risen, golden and firm to the touch.
  7. Turn out onto a wire rack and allow to cool completely.
  8. To make the icing, place the icing sugar into a bowl and add the lemon juice.
  9. Whisk in a little warm water at a time until the icing sugar forms a smooth and glossy glaze.
  10. Drizzle the glaze over the cake and sprinkle with the lemon zest.


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