This moorish Date, Fig & Apricot Slice was very popular when it was on the menu. It’s wheat free and very easy to make.
Fruit filling
- 1 1/2 cups whole dried apricots
- 1 1/2 cups whole dried dates
- 1 1/2 cups water
- 1 1/2 cups dried figs – cut in half
- 1/2 cup brown sugar
Put all the above in a medium-sized pan, bring to the boil, cover and simmer until the fruit is soft and has lost most of its shape – 15 to 20 mins
Leave to cool.
Crumble
- 280gm butter
- 1 1/2 cups brown sugar
Cream the above in a cake mixer until white and fluffy
- 3/4 tsp baking soda
- 1 1/4 cups instant oats
- 1 1/4 cups barley oats
- 1 cup potato flour
- 1 cup rice flour
Add the above to the butter/sugar mix and mix together.
Line a swiss roll tin with baking paper.
Press 3/4 of the crumble mix into the tin and spread the fruit mix evenly on top.
Spread the remaining crumble loosely over fruit.
Bake at 180C for 40 minutes until golden brown.
Cool completely before cutting into 12 slices with a bread knife.
(C) Morrison Street Cafe 2013
