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 18cm cake tin and bake at 140C for 30 minutes. Reduce heat to 110C and cook until cooked through when tested with a skewer.