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.

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