There's a saying, when life gives you lemons, make lemonade. Alternatively, do something positive and invent a cake for a friend. This one's for Jen at work, an Amaretto lover.
Apricot Amaretto Cake Bars
2 cups of plain flour or gluten free flour
If using gluten free flour also add a teaspoon of xanthan gum
1 cup of caster sugar + an extra 2 tablespoons for topping
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of warmed soya milk (or 1 and a half if doing the gluten free version)
1 tablespoon of lemon juice
1/4 cup of melted margarine
Cap full of almond extract
1/3 cup of flaked almonds
1/2 cup of plain chocolate chips
1/2 cup of chopped apricots
2 tablespoons of amaretto liqueur
Pre heat the oven to 180c
Grease and flour a 9x9 inch baking tin
Sieve the dry ingredients (flour through to salt) into a bowl and stir together.
Add the wet ingredients and mix with an electric mixer.
Fold in the chocolate chips and apricots.
Pour into the baking tin and spread evenly.
Scatter the flaked almonds on the top.
Bake for around 25 minutes or until a toothpick comes out clean.
Place on a cooling rack and sprinkle with 2 tablespoons of sugar.
Pour over 2 tablespoons of amaretto.
Leave to cool.
Serve in flattened muffin cases.