Apricot and Pistachio Blondies with Frangipane Cream

• unsalted butter100г g

  melted, plus a little extra for the pan

• light muscovado sugar↗200г g
• fennel seeds↗½ ч. л. tsp
• large egg1
• plain flour↗120г g
• pistachios↗50г g

  coarsely chopped

• milk↗1-2 ст. л. tbsp
• large ripe apricots↗6

  halved and pitted

• golden fine sugar↗65г g
• unsalted butter80г g

  soft

• egg↗1
• pistachios↗100г g

  ground into crumbs

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas mark 6). Grease a rectangular tin about 20 × 25 cm with butter.

2. 2

   In a large bowl whisk the melted butter with the light muscovado sugar until fluffy, add the egg, a pinch of salt and the fennel seeds, and mix vigorously.

3. 3

   Gradually fold in the flour, ground pistachios, golden sugar and milk until the batter is smooth and soft.

4. 4

   Pour two‑thirds of the batter into the prepared tin and smooth with the back of a metal spoon. Arrange the apricot halves skin‑side down, gently pressing them into the batter. Spread a little cream around the edges, then pour the remaining batter to partially cover the fruit. Sprinkle the remaining coarsely chopped pistachios on top.

5. 5

   Bake for 25–30 minutes until the top is golden and a skewer inserted in the centre comes out with a few moist crumbs. Let the blondie cool completely in the tin, then cut it into 12 equal squares.