Apricot And Honey Slice

Adapted from "Bill's Open Kitchen",
Bill Granger

 1 1/2 cups plain  flour
34 cup caster (superfine) sugar
1 teaspoon baking powder
a pinch of salt
3 eggs
1/4 cup milk
2 teaspoons natural vanilla extract
6 1/2 oz butter, softened
14 apricots, pitted and halved; fresh or
canned (this may vary depending on the size of the apricots)
1/4 cup honey, warmed
1 teaspoon ground cinnamon
2 tablespoons caster sugar, extra

Preheat the oven to 160C (315F/Gas 2-3). Sift the flour, sugar, baking powder and salt into a
large bowl and make a well in the centre. Place the eggs, milk and vanilla in another bowl and
mix to combine. Pour the egg mixture and butter into the well in the dry ingredients and beat for
2 minutes until smooth. Spread the mixture evenly into a greased or non-stick 8" X 12" baking pan.

Push the apricot halves, cut side up into the cake mixture in four rows of seven. Sprinkle
with the cinnamon and drizzle with the warmed honey, making sure to fill each well from the
missing pit. Place in the oven and bake for 20 minutes, sprinkle over the extra sugar and cook for
another 20 minutes, or until a skewer inserted into the centre comes out clean. Cut into fingers with two apricot halves per slice. Makes 14 slices.