Instructions: 1. In small bowl, combine apricots and boiling water. Cover and let stand 30 mins. Drain well.

2. In large bowl, combine flour through salt. Set aside.

3. In med bowl, combine rehydrated apricots and buttermilk through extracts. Add to flour mixture, stirring just to moisten.

4. Pour batter into 10" springform pan coated with cooking spray. Sprinkle with sliced almonds and granulated sugar, and bake at 375F for 30 mins until tester comes clean.

NOTES : Cathleens notes: This is very good. Not too sweet. Ground almonds with rolling pin. A very wonderful, grown-up taste, and only 25%

Changes I made: I used 1/3 cup real eggs (one egg, one egg white)

in place of the egg substitute. Try increasing sliced almonds and sugar on top to 3 tbsp almonds and 2 tbsp sugar.

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