APRICOT CREAM CAKE

Shannon News, 2 August 1927, Page 4

APRICOT CREAM CAKE

Ingredients: Three ounces of sugar, three eggs, four ounces of flour, tAvo ounces of butter, some grated lemon-rind, a tin or bottle of apricots, one gill of cream, some chopped pistachio nuts.

Whisk the eggs and sugar together to a thick froth; add the sifted flour and the grated lemon rind, and stir in the melted butter. Pour the mixture into a greased tin, and bake in a moderate oven for half an hour. When cold cut in halves like a sandwich cake; drain the preserved apricots, mash them and add more sugar if required; spread a layer on one half of the cake; and press the other half on top. Whip and sweeten the cream pip e it on the top of the cake, and sprinkle with chopped pistachio nuts.