Elisse’s Apricot Slice

06 March 2019

Elisse, our Sales & Service Team Leader, has a great summer slice which is also perfect for autumn fruits like plums, figs and apples!

Makes: 24 slices

Prep time: 40 minutes

Cooking time: Approximately 30 minutes


  • Finely grated zest of 1 lemon
  • 170g caster sugar
  • 250ml milk
  • 1 teaspoon of vanilla extract or paste
  • 10 cardamon seeds (removed from pod), crushed
  • 100ml macadamia oil (walnut or olive is also nice)
  • 2 eggs
  • 200g (1 1/3cup) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 10 apricots or in-season fruit, halved
  • Raw sugar, for sprinkling
  • Fresh ricotta and honey, to serve (optional)


  1. Preheat your oven to 160°C fan-forced (180°C without). Grease a slice tin and line with baking paper.
  2. Place the caster sugar, milk and lemon zest in a medium saucepan over low heat and stir gently until the sugar has dissolved (do not overheat milk).
  3. Turn off the heat and stir in the vanilla seeds, cardamon and oil. Then take the pan off the stove and let it cool for 10 minutes.
  4. Lightly beat the eggs, then add to the pan with the flour and bicarbonate of soda.
  5. Whisk to form a smooth batter (don’t overbeat).
  6. Pour the batter into the prepared tin, and place the apricots cut face-up.
  7. Sprinkle with the raw sugar.
  8. Bake for 30-35 minutes. The top layer should be a pale golden colour and a skewer inserted into the middle of the cake should come out clean.
  9. Cool in the tin for a few minutes, then carefully remove from the tin and place onto a wire rack. Cool at room temperature for 1 hour before cutting.
  10. Serve with ricotta and honey, or by itself!



We hope you enjoy Elisse’s slice!