Apricot and pistachio slice

1. Preheat oven to moderate, 180°C . Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above the edge on the two long sides.
   
   
2. In a medium bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
   
   
3. Sift flour and spice together. Fold into creamed mixture with apricots, pistachios, yoghurt and vanilla.
   
   
4. Spread mixture into prepared pan. Bake for 25-30 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes. Transfer to a wire rack
   to cool completely.
   
   
5. ICING: In a small bowl, mix all ingredients together until smooth.
   Spread over cooled slice. Cut into squares to serve. Store in an airtight container.

• To make the required 2 cups of breadcrumbs, place 4 slices of day-old bread (crusts on and torn) in a food processor and process into crumbs.
  
• If your fish has skin, remove it or place skin-side down on tray.