Apricot & pecan roulade

Apricot & pecan roulade

You could try this using other dried fruits, such as cranberries or figs.

By , 21 September 2015
Apricot & pecan roulade
  • Ready in: 100 mins
  • Serves: 8
  • Price: 64p per serving
Nutritional Info
Each 153g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 2206KJ 527KCAL
of your reference intake.
Typical energy values per 100g: 1442kJ/344kcal.
  • 250g dried apricots
  • 2 tbsp clear honey
  • 125g pecans
  • 100g caster sugar, plus extra
  • 100g plain flour
  • ½ level tsp baking powder
  • 3 large free-range eggs
  • Few drops vanilla extract
  • 300ml double cream
  • 5 tbsp Asda Extra Special Apricot Conserve
  • Simmer the apricots in a small pan with enough water to cover them for 15 minutes. Cool and drain, reserving 3 tbsp liquid. Whizz in a processor, adding 1 tbsp honey and the reserved liquid.

  • Preheat the oven to 220C/200C Fan/Gas 7. Mix 50g pecans with 1 tsp honey and ½ tsp caster sugar. Put on a lined baking tray and cook for 2-3 minutes.

  • Grease a tin, 33cm x 23cm and 1cm deep, and line with baking paper. Sift the flour, baking powder and a pinch of salt into a large bowl. Finely chop the rest of the pecans and add.

  • Put the sugar and eggs in another large bowl and whisk with an electric mixer for 10 minutes until thick. Lift the beaters out of the bowl; the mixture should leave a trail on top. Whisk in the vanilla and drizzle 1 tbsp water into the bowl.

  • Fold in the flour mixture. Put into the tin, spreading into the corners. Bake for 12 minutes until the top springs back when pressed with your fingers.

  • Immediately turn out on to a sheet of baking paper sprinkled with caster sugar. Cut off the edges. Fold over one short end and roll up firmly inside the paper. Cool on a wire rack.