Serves 6.
INGREDIENTS
175 g softened unsalted butter
175 g caster sugar
175 g ground almonds
3 eggs, separated
1 teaspoon vanilla extract
8 apricot halves (canned or fresh)
TO MAKE
Preheat oven to 150 degrees Celsius. Grease a shallow 20-centimetre baking dish. Cream the butter with the sugar, then add the ground almonds and mix well. Add the beaten egg yolks and vanilla. In a separate bowl, whisk the egg whites until stiff, and then fold into the almond mixture. Spoon into the prepared dish and place apricot halves (flat-side down) on top. Bake for 30 minutes, then turn oven temperature up to 180 degrees Celsius. Cook for a further 20-30 minutes or until the top is golden and a skewer inserted comes out clean. Serve warm with ice cream.
Recipe and image from Australian Family Table, published by Penguin Books.
