Almond Apricot Cake

Almond Apricot Cake

2/3 cup self raising flour

2/3 cup plain flour

125g butter

¼ cup caster sugar

1 tsp vanilla

1 tbs milk

1/3 cup apricot jams

Topping

3 eggs separated

2 tsp warm water

1/3 cup sugar

1 tsp vanilla

2 tbs self raising flour

2 tbs courflour

90g ground almonds

60g butter

Sift flours, rub in butter, add sugar, vanilla and milk, mix to a soft dough. Place on lightly floured surface, knead lightly until smooth. Cover, refrigerate 30 minutes. Cut two thirds from pastry. Press evenly over base of well greased lamington tin (base measures 16cm to 26cm): return remaining dough to refrigerator while preparing the topping.

Spread pastry in the tin with apricot jam. Spread topping evenly over jam, and then roll remaining pastry to rectangular shape on floured surface. Cut into 1 cm strips, decorate top by placing strips in a lattice pattern. Bake in moderate oven 30 to 40 minutes.

Cool in tin before cutting

Topping: Beat egg yolks, water, sugar and vanilla on electric mixer until thick and creamy, transfer to large basin. Beat egg white until soft peaks form, place on top of egg yolk mixture, sift flour and cornflour on top of egg white, add almonds, fold all ingredients together very gently, then fold in melted butter . 

(Australian Women's Weekly: Best Recipes from The World , page 78)