| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 250 |
g |
Dried apricots; finely chopped |
| 600 |
ml |
Water |
| 3/4 |
c |
Caster sugar |
| 60 |
g |
Butter |
| 1/2 |
c |
Caster sugar; extra |
| 2 |
|
Eggs; separated |
| 1/4 |
c |
Flour |
|
|
Zest and juice of 1 lemon |
INSTRUCTIONS
1. Place apricots in saucepan with sugar and water. Bring to the boil,
stirring to dissolve the sugar. Simmer, uncovered, until apricots are
soft and liquid is reduced by half. Remove from heat and puree
apricots in a food processor. Set aside to cool.
2. Grease an ovenproof dish. Pre-heat oven to 160deg.C.
3. Cream butter and sugar. Add egg yolks one at a time, then stir in
flour, lemon zest and juice and apricot puree. Beat egg whites until
stiff and fold into apricot mixture. Pour into prepared bowl and
stand in a shallow pan of hot water.
4. Bake for about 50-60 minutes or until golden.
Converted by MC_Buster.
Per serving: 1270 Calories (kcal); 59g Total Fat; (39% calories from
fat); 24g Protein; 179g Carbohydrate; 505mg Cholesterol; 650mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 10
1/2 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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