upside down blood orange and almond cake

upside down blood orange and almond cake

20 Oct 2025

I was just about to fly overseas for 5 weeks when I realised I didn't have enough blog posts to cover me while I was away. I didn't want to buy any groceries so I looked around the kitchen and the fruit bowl looking for inspiration. I had a few blood oranges and a tangelo, so I knew whatever I made would be citrus flavoured.

Helen Goh has just launched her first book, Baking and the Meaning of Life, and some of the recipes have appeared online. I saw a photo of her Rhubarb, Vanilla & Almond Tessellated Cake and with a few tweaks it became an upside down blood orange and almond cake. I was going to bake it in a square tin but I rediscovered some of my old loaf tins whilst fossicking through my pot drawer, so it became a loaf cake.

Here's the recipe for you, inspired by a Helen Goh recipe, which will make either a small loaf cake or a 17cm square cake. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. 

Upside down blood orange and almond cake 
Oranges
2-3 medium blood oranges 
2 tbs caster sugar

Cake
90g self-raising flour (I used GF)
pinch fine sea salt
100g almond meal
185g unsalted butter, cubed, at room temperature
185g caster sugar
4 tsps (minimum) grated orange rind
3 eggs, at room temperature
1 tsp vanilla extract
2 tbs warm marmalade or apricot jam thinned with 1 tbs water

Method
Grease and line the base and sides of a small loaf tin or a 17cm square tin with baking paper and set aside. Preheat the oven to 180°C, conventional.

Prepare the blood oranges
Grate the rind from 2 of the blood oranges and set aside. You'll use this to flavour the cake batter. Use a sharp knife to cut off all the pith exposing a colourful round of fruit. Place the orange on its side then slice the fruit as thinly as possible. Remove and discard any seeds from the slices and repeat until both oranges are sliced. If you don’t have enough slices to cover the base, then use half of the third orange. 

Sprinkle 2 tbs caster sugar over the base of the tin. Arrange the orange slices in an overlapping pattern across the bottom of the pan, covering the base completely and set aside.

The cake
Sift the flour and salt together in a small bowl. Add the ground almonds to combine, then set aside for the time being. Place the butter, sugar and the reserved orange rind into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for about 2 minutes, until light and fluffy.

Stop the mixer a couple of times to scrape down the bowl with a rubber spatula this will ensure it is evenly moved. Add the eggs, one at a time, and beat after each addition until combined, then spoon in half the flour mixture. Beat on low speed for about 10 seconds, until just incorporated then remove the bowl from the machine and fold in the remaining dry ingredients and vanilla extract with a rubber spatula.

Spoon the batter carefully over the blood orange slices and spread it with a spatula to form an even layer. Bake on the middle rack of the preheated 180°C, conventional for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool for 10-15 minutes before turning the tin upside down onto a serving plate. 

For a nice shine you can glaze the top of the cooled cake with some warmed marmalade or apricot jam. The cake is lovely as is or can be served with some whipped cream. The cake is best served on the day it is made but may be kept in a cool place for up to 2 days.

This was a simply lovely butter cake. It had a perfect crumb, tender from the almond meal, with freshness from the blood orange. 

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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sourdough chocolate chip cookies

sourdough chocolate chip cookies

13 Oct 2025

I follow Edd Kimber, the inaugural winner of the Great British Bake Off, on both Instagram and substack. Recently he posted a recipe for sourdough chocolate chip cookies, which he first made during lockdown as a way to use up his sourdough discard. The discard comes from the daily feeding of the starter.

I've been making sourdough bread on a regular basis since the end of lockdown and I've worked out a method of feeding my starter which results in almost no discard, so I had to make a batch of starter. I also halved the recipe and made the cookies with a single egg yolk as suggested by Edd. The dough was a little dry so I'd suggest using a whole egg instead.

The recipe also suggests 250g of chocolate. I don't know about you, but chocolate prices have risen+++ recently and a 125g block of ALDI premium dark chocolate that used to retail for $2.79, now retails for $4.00. I'm not going to spend $8.00 on premium chocolate for chocolate chip cookies, so I used a bit less chocolate in my cookies and I don't think they suffered at all.

Here's the recipe for you, in Edd's own words, which makes 12 cookies. If you'd like to make a larger batch, check the original recipe (linked above) which yields 25 cookies. For all my recipes I use a 250ml cup and a 20-ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Sourdough Chocolate Chip Cookies - makes 12 cookies
Ingredients
112g unsalted butter, diced
190g plain flour
½ tsp baking powder
½ tsp baking soda
½ flaky sea salt
90g caster sugar
90g light brown sugar
1 egg
120g sourdough starter discard (100% hydration)
1 tsp vanilla extract
180g dark chocolate, roughly chopped

Method
Place the butter into a saucepan and over medium/high heat, cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly. When the milk solids have browned, the water will have evaporated so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned, you should have 92g unsalted butter left. 

Whilst the butter is cooling, place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine. When ready to make the cookies, place the cooled butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolk and whisk for 2-3 minutes on medium/high. Don’t worry if it looks separated or greasy at the moment, it will come together once the starter has been added. 

Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined. It should look a little like a thick cake batter. Add in the flour mixture and mix in on low speed, just until everything comes together and a dough has formed. Finally, switch to the paddle attachment and add the chocolate, mixing briefly until evenly distributed. 

Press a sheet of plastic wrap onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours). 

When ready to bake, preheat the oven to 180⁰C, conventional, and line a couple baking trays with parchment paper. Roll the cookies into balls roughly 60g in size, placing 6 per baking tray, with plenty of space between each one as these will spread. Sprinkle the cookies with a little flaked sea salt. 

Bake in the preheated oven for about 16-18 minutes or until the cookies are lightly browned around the outside. If the cookies come out a little puffy looking, give the baking tray and firm tap on the counter to help them flatten a little. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. 

Stored in a sealed container these will keep for 4-5 days. You can also freeze these balls of cookie dough for up to a month. Bake them straight from frozen with just a minute or two of extra bake time.

Is there anything better than a freshly baked still warm from the oven chocolate chip cookie? I don't think so?

See you all again next week, with some more baking from my kitchen.

Bye for now,

Jillian

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unruly raspberry and lemon buns

unruly raspberry and lemon buns

5 Oct 2025

I first found Cecilia Tolone, an American born pastry chef who now calls Sweden home making cinnamon or cardamom buns in her home kitchen during lockdown. For a number of years Cecilia worked as the head pastry chef at Frantzén in Stockholm, a 3 Michelin star restaurant. These days she runs a Saturday bakery from her home. There are 4 items in the pastry boxes that she makes and Cecilia always includes 2 kinds of buns. 

One week Cecilia made raspberry buns. I just love yeasted buns. I've made cinnamon buns, chocolate buns, lemon buns, rhubarb buns, passionfruit and custard buns, jam filled buns and blueberry buns, but I'd not made raspberry buns before. This oversight needed to be rectified so off to the kitchen I went. Please note this is not the recipe that Cecilia uses, this is my own tried and tested bun dough recipe, which I adapted from a Sarah Kieffer recipe.

Things didn't go as smoothly as I'd hoped. The day on which I made the buns was really cold, which made rolling out the bun dough very difficult. By the time I tried to roll the buns the filling had solidified meaning the raspberry pieces sprinkled over the butter filling went everywhere. My kitchen looked like a crime scene. 

After baking I glazed then topped my buns with some raspberry sugar which I made by whizzing 2 tbs sugar with some freeze dried raspberries. It's a nice touch but as freeze dried raspberries are hard to find, just use regular sugar or some pearl sugar instead.

I've recently changed the brand of dried yeast I use and had forgotten this brand is more active. As the bun dough proved and then baked, the scrolls I'd so carefully rolled all unravelled. If you're brave and would like to make a fancy bun, I've attached a link to the King Arthur Baking website with videos of the shaping process. Next time, I might reduce the quantity of yeast a little and ditch the fancy shaping and just roll them up like cinnamon buns. 

Here's the recipe for my unruly raspberry and lemon buns which makes 8 buns. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. 

Raspberry and lemon buns
Dough
1¼ tsp yeast
150 mls lukewarm milk
30g caster sugar or honey
1 room temperature egg 
1 tsp vanilla extract
2 cups (300g) plain flour 
½ tsp salt
60g room temperature unsalted butter, cut into small pieces

Filling
100g caster sugar
4 tsp grated lemon rind
Pinch salt
80 g room temperature unsalted butter
1 tbs almond meal
75g frozen raspberries, roughly crushed

To finish
20g melted butter or cream

 
Lemon Syrup 
30g caster sugar
30mls water
30 mls lemon juice

Raspberry sugar (optional)
5g freeze dried raspberries
30g sugar
Pinch salt
1/8 tsp cinnamon

Dough
Grease a large plastic container and set to one side. Combine the yeast, milk and sugar in a large liquid measuring cup and rest for 5 minutes or until foamy then stir in the egg and the vanilla. In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been incorporated (about 10 minutes), increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, and the dough comes away from the side of the bowl. 

Transfer the dough to the prepared container. Cover the container with a lid or with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the container and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the container and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Replace the lid or tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

Filling
Combine the sugar, lemon zest and a pinch of salt in a small bowl then using your fingers rub the lemon zest into the sugar. Add the remaining ingredients (other than the raspberries) and mix with a spoon until you have a smooth paste.
 
Shape the dough
Flour a work surface and knead the dough 10 to 12 times to activate the gluten. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. 

Grease and line 2 baking trays with baking paper and set to one side. Roll the dough out to a 12 x 16" rectangle on a lightly floured bench. Spread the filling over the dough then sprinkle the berry pieces over the filling.

Take the easy route. Roll the dough up from the long side and cut into 8 equal pieces and place on the prepared trays. Brush each bun with a little cream or melted butter then cover the buns loosely with plastic wrap and set aside in a warm place for an hour or until risen by half.

If you'd like to go fancy, then fold the dough like a letter. Starting on the right side, fold towards the left, making a crease roughly 1/3rd of the way (around 6.5” from the right edge). Press to adhere. Repeat the motion with the left side, folding from left to right, covering the first fold. Again, press the layers together to adhere. After folding, the dough block should measure roughly 12” by 6.5". Roll to extend the length of the block and remove any air bubbles, working the dough to about 16” by 8”.

Cut 8 or 9 strips. Gently twist the strip, then wrap the dough around itself into a knot, tucking the ends underneath. Place on the prepared tray. Brush each bun with a little cream or melted butter then cover the buns loosely with plastic wrap and set aside in a warm place for an hour or until risen by half. Video instructions for shaping are here

While the buns are proofing, prepare the lemon syrup and the raspberry sugar, if using.

Syrup
Combine sugar and water in a small saucepan over medium-low heat, stirring to dissolve the sugar. Mix in the lemon juice; bring to a simmer and cook for a few minutes until thickened. Take off the heat and set aside until needed.

Raspberry sugar
Place all the ingredients into a small food processor and whiz until well combined. Set aside until needed.

To bake
Preheat the oven to 180°C, conventional. Once the buns have risen, remove the plastic wrap and bake for 15-20 minutes, swapping the trays around halfway, until golden and cooked through. The interior should look fluffy and bready (not raw and stretchy) and should have an internal temperature 95-98°C.  Immediately after baking, brush the rolls with the glaze and then garnish with the sugar. Let the buns set for a few minutes before moving to a wire rack to cool completely. These are best eaten on the day of baking.

So how were my unruly buns? So delicious that I know I'll make them again.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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sour cream marble pound cake

sour cream marble pound cake

29 Sept 2025

Last year I went on a quest to find the perfect marble cake recipe. I tried a few recipes but none were quite right so I was quite excited when Erin Clarkson of Cloudy Kitchen posted her marble sour cream cake recipe. Erin is a perfectionist so I knew she would have ironed out any recipe kinks and that the end result would be a dream.

Sour cream is something I don't normally have in my fridge but I had everything else so once the sour cream was procurred I went to work. I made a few small changes to Erin's recipe. I lowered the sugar for a number of reasons but mainly because I planned to ice the cake and I was worried the iced cake would be overly sweet. I used GF flour as my neighbour is gluten intolerant and I increased the bicarb soda a little to overcome any potential density issues. The chocolate sour cream icing is a long standing favourite adapted from a Julia Turshen recipe for her Happy Wife, Happy Life Chocolate Cake.

Here's the recipe for you which makes a small loaf cake. For all my recipes I use a 250ml cup and a 20-ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. If you'd like to make a larger cake in a Pullman Pan, please refer to the original recipe.

Marble Sour Cream Cake
Chocolate Portion
55g coarsely chopped 70% cocoa dark chocolate

30g room temperature sour cream

Vanilla Portion
115g room temperature unsalted butter

220g caster sugar
3 tsp vanilla extract
3 room temperature eggs
170g room temperature sour cream

185g plain flour (I used GF flour)
¼ tsp salt
½ tsp bicarbonate of soda 

Chocolate sour cream icing
65g roughly chopped 52% cocoa dark chocolate

1/3 cup (85g) room temperature sour cream

2 tsp maple syrup

Method
Preheat the oven to 165°C, conventional. Grease and line a 8.5" x 4.5" x 2.5" (21.5 x 11.5 x 6.3cm) loaf pan with two pieces of parchment paper so that the interior of the pan is lined. Leave the edges overhanging to form a sling to allow for easy removal. Clip the edges down with binder clips if needed. 

Chocolate Portion
Melt the chocolate in 30 second intervals in the microwave, stirring between each interval if needed. Alternatively melt in a heatproof bowl over a pot of simmering water, making sure that the water does not touch the bowl. Leave the chocolate to cool while you make the rest of the cake, then fold in the 30g measure of sour cream once it has cooled.

 
Vanilla Portion
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy, and the mixture has lightened in colour. Scrape down the sides once or twice to ensure that all the mixture is evenly creamed. Add in the eggs one at a time, mixing well after each addition and scraping down the sides as needed. 
Add in the sour cream and mix to combine. 

In a medium mixing bowl, combine the flour, salt, and bicarbonate of soda. Add to the mixture and mix until just incorporated. Scrape the bowl to ensure there are no unmixed pockets of butter at the bottom of the bowl.

Assembly 
Remove 210g of the vanilla cake batter from the mixing bowl and transfer to a medium bowl. If you haven't already, mix the 30g sour cream measure into the cooled chocolate and mix to combine. Add the cooled chocolate and sour cream mixture and mix until combined and homogenous. 

Using a 1 tbs scoop for the chocolate batter and a 2 tbs scoop for the vanilla, or just eyeballing it, blob the chocolate and vanilla batter into the pan. There is less chocolate batter than vanilla so make sure that the chocolate blobs are smaller than the vanilla. I like to do it in three layers - the first layer to almost cover the bottom of the pan, then bang the pan on the counter to remove any bubbles and give the batter a swirl using a butter knife. Then, repeat the blobbing process with more chocolate and vanilla batter. Again, bang the pan on the surface to remove any big bubbles and swirl the batter. Do this one more time with the remaining batter.

Swirl the mixture well using a butter knife, going horizontally and vertically across the pan. Swirl as much or as little as you like. Give the pan one final bang on the counter to make sure there aren't any bubbles. Oil the blade of a small knife and run the blade down the middle of the batter to help give an even split in the cake as it cooks. 

Place the marble cake on the middle shelf of the preheated 165°C, conventional oven and bake for 1 hour to 1 hour 15 minutes, checking after about an hour. The outside should be a deep golden brown and a skewer inserted into the cake should come out clean or with a few moist crumbs attached. Leave the cake to cool in the pan for 15-20 minutes then use the parchment paper as a sling to remove from the pan and transfer to a wire rack to cool completely. While the cake cools, prepare the icing.

Icing
Place the chopped chocolate into a microwave safe bowl and melt the chocolate in the microwave in 15-second increments, stirring between increments, until melted. Remove from the microwave and whisk in the sour cream and maple syrup. The icing should be smooth and quite silky. Refrigerate the icing until it thickens but is still spreadable. When the cake has cooled, top with the icing and allow the icing to set before serving. Store the cake in an airtight container at room temperature for up to a week. 

Notes
Because of the nature of the swirling, sometimes you'll end up with some bubbles in the cake. This is fine - make sure you bang the pan a bunch of times on the counter to help remove as many as possible.

As expected, the cake was delicious with a perfect crumb and a perfect swirl and the chocolate sour cream icing was the perfect topping for this cake.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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sour cherry torte

sour cherry torte

21 Sept 2025

I recently inherited Mum's old handwritten recipe book. Mum wasn't a baker but she had some tried and true cake recipes, all of which were given to her by her best friend Milli. This recipe was written on a piece of paper in Milli's handwriting and I found it folded up within the pages of the book. I copied it out many years ago and the recipe has been stored in that dusty old recipe box for years. I can't remember Mum ever making this tart. She did not enjoy making pastry and she loved cherries so much, she would have eaten them all long before they made their way into a tart shell.

Milli's mother-in-law was born in Germany and she came to Australia as a young widow with her children around the time of the 2nd World War. Mrs. Ortweiler was a great cook and this was probably one of her recipes. I've done some research and although I can't find an exact match, there are a number of Swiss cherry tart recipes (Chriesiwähe) that are similar. As I'd never seen or tasted this tart before, I went in a little bit blind. I used frozen sour cherries for the tart filling, so increased the sugar a little from the original recipe which was quaintly measured written in tablepoons. 

Here's the recipe for you which makes a 17-cm tart. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. If you'd like to make a 23cm tart, you'll have enough pastry but you'll need to double all the filling ingredients as the original recipe used a kilo of pitted cherries.

Sour cherry torte

Pastry 
¼ cup (45g) icing sugar
¼ cup (25g) almond meal
1⅓ cup (200g) plain flour
pinch salt
110 g (4 oz) cold unsalted butter, diced
1 egg, lightly beaten
cold water

Cherry layer
1 egg beaten with 1 tbs water
2 tbs fresh breadcrumbs
325g frozen sour cherries
1 tbs caster sugar

Filling

1 tsp plain flour

1 tsp milk
1 egg, separated
40g caster sugar
pinch cinnamon
1 tsp grated lemon rind
20 mls lemon juice
30g sour cream

To serve
Icing sugar
Thick cream

Pastry
To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg and sufficient cold water and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. Refrigerate the pastry for an hour. 

You’ll only need about half of the pastry dough to make a 17cm tart. The pastry freezes well so just wrap the remaining pastry in plastic wrap and store in the freezer.  

On a lightly floured surface, roll the pastry out thinly - 4mm thick. Line a greased 17 cm flan tin with the pastry mixture. Brush the pastry case with the egg mixture and sprinkle the base with the breadcrumbs then return to the fridge for another 30 minutes. 

While the pastry is in the fridge, preheat the oven to 200°C conventional and place a baking tray on the centre rack to preheat. Remove the pastry shell from the fridge, fill with the frozen cherries and place on the preheated baking tray. Reduce the temperature to 180°C, conventional and bake for 30 minutes. 

Filling
While the torte is in the oven, make the filling. Blend the flour with the milk, then add the yolk, sugar, cinnamon, lemon rind and lemon juice and stir until sugar has dissolved. Add sour cream and mix again. After 30 minutes, remove the tart from the oven, sprinkle 1 tbs caster sugar over the sour cherries and place to one side.

 
To finish the filling, beat the egg whites in a small bowl until stiff and gently fold them into the mixture then pour the filling over the cherries. Return the torte to the oven and bake for a further 30- 45 minutes or until the topping is golden brown and set. Remove from the oven and cool on a wire rack. When completely cool unmould the tart. 

Just before serving dust the top of the tart with icing sugar and serve with a dollop of cream.

I shared this with the neighbours and it received rave reviews. 

The tart is delicious because of its simplicity. It has crisp tart shell with a tart sour cherry filling all topped with a soft lemon souffle mixture. 

See you all again next week, with some more baking from my kitchen.

Bye for now,

Jillian

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apricot cheesecake crumble bars

apricot cheesecake crumble bars

15 Sept 2025

I love making jam and marmalade but I don't eat much of either. I usually give away the pots of jam or use them in my baking and the remaining jars of jam I store under the bed or in my sunroom. I think I have 2 unopened jars of fig jam, 2 unopened jars of apricot jam, 2 unopened jars of blood orange marmalade, 4 unopened jars of plum conserve and any number of half consumed pots of jam lurking in the fridge. 

Consequently I'm always on the lookout for recipes using jam and that's how I came across this recipe by Sarah Kieffer. I made an apricot version of her creamy jammy coffee cake and added oats to the streusal. The topping and filling were delicious but I wasn't sold on the base layer. I cast my mind back to the raspberry cheesecake crumble bars I made a few years ago and decided the apricot cream cheese coffee cake would work better served as bars with a shortbread base. Off to the kitchen I went and came up with this variation.

Here's the recipe for you which makes an 8 inch cake. For all my recipes I use a 250ml cup and a 20-ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Apricot cheesecake crumble bars
Base
175g unsalted butter
⅓ cup (75g) caster sugar
1½ cup (225g) plain flour, sifted
pinch salt
1 teaspoon vanilla essence

Crumble
3 tbsp (25g) rolled oats

3 tsp demerara or raw sugar

Filling
2/3 cup apricot jam

1 tbs lemon juice
250g room temperature cream cheese
1 egg
1/4 cup (55g) caster sugar
1 teaspoon vanilla essence
1 tablespoon yoghurt or cream

Method
Grease and line an 8 inch square tin with baking paper. Preheat the oven to 190°C, conventional.

In a food processor, process all the ingredients for the base until a soft dough forms around the blades. Take out 1/3 of the dough (160g) and place in a small bowl. Add the oats and demerara sugar to the dough and place in the fridge. This will form the crumble topping. Take the remaining ⅔ of the dough and press the mixture into the base of the prepared tin. Place the tin in the oven and bake for 25-30 minutes or until the base is golden. Remove from the oven and place on a cooling rack.

  
Filling

Gently warm the jam in a pan until loose, then remove from the heat. Stir through the lemon juice and then set to one side while you make the cheesecake filling. 

Wipe out the food processor then combine the remaining filling ingredients in the food processor and whiz until smooth then pour over the prepared base. Dot the jam over the cheesecake, then strew over the crumble mix.

Return to the oven and bake the cake for 45 minutes or until the filling is just set and the crumble golden. Allow to cool before storing in the fridge to firm up. 

Cut into squares or bars with a damp knife before serving. The bars will keep for 4 days stored in an airtight container in the fridge. They will start to soften after 2 days but are still delicious. These are best served at room temperature. 

These apricot cheesecake crumble bars with their crisp shortbread base, filled with a creamy cheesecake filling brightened with a pop of apricot jam then topped with oaty crumbs were a treat. If I were to make any changes, perhaps I'd add a teaspoon or 2 of lemon rind to the cheesecake layer just to add a bit more of a citrus zing.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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