Ingredients
4
eggs
125 g
castor sugar
120 g
cake flour
60 g
butter, melted
100 g
smooth apricot jam, warmed
200 g
marzipan (you may need more)
350 g
icing sugar, sifted
dash of white rum
pink food colouring
pistachio nuts, shelled
Method:
Grease a 22 cm square baking pan and line with greased baking paper.
Whisk eggs and sugar until pale and foamy (5 to 7 minutes with electric, hand-held beater). Fold in flour (sifted 3 times), alternately with butter.
Spread out mixture in prepared pan.
Bake at 180 ºC for 20 minutes, or until golden. Cool, then turn out onto a cake rack. Brush jam on top.
Roll out marzipan and cut to same size as cake. Place on top of cake, cover with clingwrap and place a heavy board on top. Leave for 4 to 6 hours.
Cut cake into 4 cm squares. Mix icing sugar with a little hot water, rum and colouring until smooth and thick. Spoon over cakes and allow to set.
Pipe an icing decoration on top and add a pistachio nut.
