This amazing apricot delight slice is so easy to make and full of nutrition and flavour. It has been really well received with clients. The fruit can be changed according to what is available in the season. Or, if in the middle of winter, canned fruit is just as good. This recipe for apricot delight slice was written for a winter aged care menu, hence the canned apricots. And as our client base is changing, it is gluten free to cater for those new dietary needs that are being recognised.
Value add with using canned fruit.
Note: keep the juices from the canned fruit to make the jelly that is often required for clients on texture modified diets. It is so much healthier than the packet jelly which is just sugar and food colouring!!! Time to think more creatively and with nutrition in mind rather than just what is convenient. The juices can also be used to make a superb mousse, so think outside the square to ensure less food waste.
Wonderful presentation of dishes is also key to improving aged care food. With the new standards in place, consumer engagement and satisfaction is high on the priority list when deciding what to cook and how to present the final product. Enjoyment of food begins with the eye.
Soft Apricot Delight Slice
- slab pan
- mixing bowl
- electric mixer
- 100 g butter softened
- 80 g caster sugar
- 2 eggs
- 250 g almond meal
- 40 g cornflour
- 400 g tinned apricots drained
- Preheat oven to 180C. Grease the half or full trays and line with baking paper
- Beat butter and sugar together with eggs until lighter in colour
- fold in almond meal and cornflour and make sure well combined
- Carefully spread base into half or full trays. Place apricot halves on top of mixture, allowing one half per serve. Press them down lightly.
- Bake for 20 minutes – it is cooked when skewer comes out clean in the middle section.
- Warm the apricot jam in the microwave, then brush across the top of the whole slice.
- Cool completely in the trays, following correct cook chill processes.
- When ready to serve, carefully cut each piece. Serve with whipped cream or icecream.
Texture modified ideas
This is perfect for anybody who requires a level 6 or 7 diet. The base also purees well for Level 5, and the apricots can be pureed to go back on top. If needing to provide the same flavours and nutrition for Level 4, then the almond meal needs swapping out for almond flour. Almond meal is too coarse for pureeing down to suit level 4. Be aware that the blitzed apricots may well need sieving, depending on the skin texture.
For knowing how to test the suitability for each level, go to https://iddsi.org/framework/food-testing-methods/