Ingredients

Steps

• Preheat the oven to 170°C and grease a 30x23cm cake tin with butter and baking paper.
• Roll out the pastry on a floured surface to 0.5cm thickness.
• Line the tin with pastry, trim the edges, and chill in the fridge.
• Beat the butter and sugar in a bowl for 5 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Fold in the flour, ground almonds, and baking powder.
• Brush pastry with jam, add filling, and top with apricot quarters.
• Bake for 30-35 minutes at 170°C until golden and firm, then cool on a wire rack.