250g shortcrust pastry
125g apricot jam
3 large free-range eggs
175g soft brown sugar
50g melted butter
75g plain flour
100g walnuts, chopped
100g semi-dried apricots, chopped
250g Raisin & Hazelnut chocolate
Preheat the oven to 180°C. Line a 20 x 30cm cake tin.
Roll out the pastry to fill the base of the tin, and bake for 15 minutes.
Leave to cool, and then spread over the jam.
Whisk the eggs and sugar until light and fluffy, and fold in the melted butter, flour and walnuts.
Spread evenly over the pastry. Return to the oven for 25-30 minutes. Remove and leave to cool.
Scatter the apricots over the cake. Melt the chocolate and cover the cake. Cool before slicing.
This recipe has been created by Green and Blacks for Fairtrade Fortnight. This year, The Fairtrade Foundation is calling on the British public to choose products on their shopping list that change lives. Take the quick personality test at fairtrade.org.uk/fortnight, say what matters most to you and see how Fairtrade is changing lives in those areas.