Apricot and Marzipan Traybake

A tasty almondy apricot traybake, a treat at any time of year. Delicious cold with a glass of lemonade as a summery afternoon treat or served warm with custard as a winter warmer.

Finding myself with some leftover marzipan and ready to eat dried apricots after making a fruit cake, I decided to make a traybake. Otherwise I was just going to eat the whole block of marzipan myself! This moist slice tastes a little like stollen and a little like bakewell tart but is a lighter version of both. You could add any dried fruits - I think figs would go well.

Gluten-Free Apricot and Marzipan Traybake

Moist apricot and marzipan traybake with simple glacé icing, ready to be sliced and eaten.


  • 100g butter or margarine
  • 100g caster sugar
  • 200g gluten free self-raising flour
  • 2 eggs
  • 20g ground almonds
  • ½ tsp almond extract
  • 1 tsp baking powder
  • 2 tbsp milk
  • 100g marzipan, cut into small 1cm cubes
  • 100g ready to eat dried apricots, cut into small pieces
  • 2 tbsp icing sugar


  • In a food processor or mixer, blend together the sugar and butter until soft and creamy.
  • Add the beaten eggs, sifted flour, ground almonds, almond extract, baking powder and milk.
  • Mix well for around 3-5 minutes.
  • Grease and line a 24cm square tray.
  • Spoon half the sponge mixture into the base of the tray and spread out evenly.
  • Scatter the marzipan cubes and ¾ of the apricot pieces over the mixture.
  • Spread the rest of the mixture over the top.
  • Scatter the top of the mixture with the remaining apricot pieces.
  • Bake in the oven at 180°C/160°C fan/350°F/gas mark 4 for 25-30 minutes until springy to the touch.
  • Leave to cool in the tin.
  • Mix the icing sugar with a few drops of water and stir. Add more water until you have a thick, but pourable, glacé icing.
  • Drizzle over your traybake and allow to set before slicing.
  • You could just make this slice with marzipan and no fruit if you prefer.
  • This makes a lovely pudding with custard. Simply warm up a slice and pour custard over.
  • I prefer to use the unsulphured dried apricots which are naturally brown and not orange. They just seem to taste so much nicer, but any ready to eat dried fruit will do.