- 90 g icing sugar
- 50 g cake flour
- 70 g finely ground almonds
- 2 free-range egg whites
- 6 T melted butter
- 16 apricot halves
- Pistachio nuts, for sprinkling
- 2 T caster sugar, for sprinkling
- Whipped cream, for serving
Preheat the oven to 180°C.
Line a 22 cm x 22 cm baking tin with baking paper. Sift the icing sugar and flour together and mix in the ground almonds.
Beat the egg whites until soft peaks form, but take care not to overbeat them.
Add half the melted butter and half the egg whites to the icing sugar mixture and stir in carefully, then add the remaining egg whites and butter. Stir until a soft batter forms.
Pour the batter into the cake tin, arrange the apricot halves on top, cut sides up, and scatter over the pistachio nuts.
Bake for 10 minutes then sprinkle with the caster sugar. Bake for a further 10 to 15 minutes until the top feels firm and starts browning.
Remove from the oven, allow to stand for 10 minutes, then remove from the baking tin, slice and serve with the whipped cream.