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1
Preheat the oven to 180C/gas mark 4.
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2
Oil a 4cm deep, 22cm square tin and base-line with baking parchment.
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3
Put the flour and sugars for the base into a food processor and blend together.
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4
Add the butter and process until the mixture forms fine crumbs and then starts to clump together.
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5
Tip the crumb mixture into the base of the prepared tin and press lightly to make an even layer.
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6
Cook the base for 10-15 minutes or until pale golden brown.
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7
When cool, brush with the apricot jam.
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8
Meanwhile, put the semi-dried apricots into a small pan with the lemon juice and 5 tablespoons cold water.
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9
Stir over a low heat until soft, thick and fairly smooth.
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10
Cool slightly, then spread over the base and set aside.
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11
Start whisking the eggs and the vanilla together and then whisk in the sugar until thickened and airy.
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12
Stir the flour and baking powder together and fold into the sugar-egg mixture.
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13
Lastly, fold in the ground almonds.
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14
Spoon the topping onto the apricot base and sprinkle the demerara sugar and flaked almonds on top.
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15
Return the tin to the oven for about 30 minutes, until golden and risen.
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16
Remove from the oven and allow to cool in the tin, then cut into 16 bars.
