250 gm dried apricots 1/3 tsp bicarb soda 80 gm butter, softened 250 gm brown sugar 3 eggs 2 tsp vanilla essence 230 gm self-raising flour 1 cup slivered almonds 300 ml cream 165 gm butter 270 gm brown sugar
Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and apricot buree. fold in flour and almonds. Pour into greased and floured 18 cm cake tin and bake at 140°C for 30 minutes. Reduce heat to 110°C and cook until cooked through when tested with a skewer.