Slice of something nice: sticky apricot, lemon and polenta bars

makes / 12 prep / 20 minutes cook / 30 minutes Ingredients

200g dried apricots

1 lemon, zested

80ml (1⁄3 cup) lemon juice 60ml (1⁄4 cup) honey 155g (1 1⁄2 cups) almond meal 90g (1⁄2 cup) instant polenta 60g (1⁄3 cup) coconut sugar 35g (1⁄3 cup) desiccated coconut

1 tbsp finely grated lemon rind

1 tsp baking powder 125ml (1⁄2 cup) buttermilk 100ml light extra-virgin olive oil

2 eggs

25g (1⁄4 cup) natural sliced almonds 1. Preheat the oven to 180C/160C fan-forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper, extending it 2cm over the sides. Place the apricots, lemon zest, juice and honey in a small saucepan over medium-low heat. Bring to a simmer. Simmer for 3 minutes or until thickened slightly. Set aside for 15 minutes to cool. 2. Use a slotted spoon to remove the apricots. Place in a food processor with 1 tbsp of the syrup. Use the slotted spoon to remove half the lemon zest in the remaining syrup and discard. Pour remaining syrup and zest into a heatproof bowl. Set aside. 3. Process the apricots and syrup in the food processor until almost smooth. Add the almond meal, polenta, sugar, coconut, rind, baking powder, buttermilk, oil and eggs. Process until well combined, scraping down the side with a spatula halfway through. Spoon into the prepared pan and smooth the surface. Sprinkle with almonds. Gently press to secure. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean. 4. Drizzle the hot cake with the remaining syrup. Set aside to cool completely in the pan before cutting into 12 pieces.