Sticky and sweet: A delicious treat that won't fall apart in the lunch box. Photo: Jennifer Soo
- 200g butter
- 1/3 cup golden syrup
- 1/3 cup cream
- 300g flaked almonds
- 150g unsalted shelled pistachio nuts
- 200g dried apricots, sliced
- 2/3 cup caster sugar
- 3 free-range eggs
- 1/3 cup sherry
- 100g self-raising flour, sifted
Preheat the oven to 190C.
Line the base and sides of a 25cm x 30cm lamington tin with baking paper and grease well.
Heat the butter and golden syrup in a large saucepan until melted, then simmer gently until golden brown. Add the cream, almonds, pistachios and dried apricots and heat through without boiling. Remove from heat and set aside.
Place the caster sugar in a large bowl and add the eggs, one at a time, whisking until creamy. Add the sherry and fold through the flour.
Gradually add the warm nut mixture, gently folding through until well combined.
Spread into the tin and bake for 20 minutes or until golden brown and firm to touch.
Cool in the tin, turn out and refrigerate until ready to slice.
Serve with a cup of tea.
- Main Ingredients - Eggs, Nuts, Cream/Milk
- Course - Finger-food, Lunchbox
- Occasion - Kids' cooking, Picnic