Apricot and strawberry sponge bake
Feb 28, 2010 1:00pm- 25 mins cooking
- Serves 8
Print
Ingredients
Apricot and strawberry sponge bake
- 250 gram (8-ounce) packet sponge-finger biscuits
- 1 1/4 cup (300g) sour cream
- 250 gram (8 ounces) strawberries, sliced thinly
- 820 gram (1¾ pounds) canned apricot halves in natural juice, drained
- 1/3 cup (75g) firmly packed light brown sugar
- 2 tablespoon coarsely chopped fresh mint
Method
Apricot and strawberry sponge bake
-
1Preheat oven to 220°C/425°F.
-
2Place biscuits, in single layer, in 2.5-litre (10-cup) ovenproof dish. Spread sour cream over biscuits; top with fruit then sprinkle with sugar.
-
3Bake about 15 minutes. Stand 5 minutes before serving; sprinkle with mint.
Notes
Sponge-finger biscuits are also known as savoiardi biscuits, savoy biscuits, lady's fingers or sponge fingers; they are long, oval-shaped Italian-style crisp fingers made from sponge-cake mixture, and are available from supermarkets. Recipe is not suitable to freeze.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020