Instructions: Spread the flaked almonds on a baking sheet and toast on the grid shelf on the floor of the roasting oven for 3 to 4 minutes or until golden brown.

lightly grease a 330 x 230mm swiss roll tin and line with nonstick baking parchment.

Scatter the toasted almonds evenly over the paper.

Put the egg yolks and 125g of the caster sugar into a bowl and whisk using an electric beater until pale and thick.

Fold in the vanilla essence and grated marzipan.

Sift the flour over the mixture then lightly fold in using a large metal spoon.

Whisk the egg whites in another bowl until stiff but not dry.

Whisk in the remaining 25g caster sugar a spoonful at a time.

Using a large metal spoon carefully fold a quarter of the egg whites into the almond mixture to lighten it then gradually fold in the rest.

Tum the mlxtme into the prepared tin and spread evenly gently easing it into the comers.

Place the tin on the grid shelf on the floor of the roasting oven with the cold plain shelf on the third set of runners. Bake for 13 to 15 minutes until well risen and firm to the touch carefully turning the tin around after 8 minutes to ensure even cooking.

Place the tin on the grid shelf on the fourth set of runnels in the baking oven.

Cook for 17 to 20 minutes until well risen and firm to the touch carefully turning the tin around after 10 minutes.

Leave to stand for 5 minutes then cover the sponge with a sheet of nonstick baking parchment and a damp tea towel and leave until cold.

Remove the teatowel and invert the sponge with the covering paper onto the work surface.

Peel off the lining paper and trim the long edges to neaten.

For the filling lightly whip the cream in a bowl until soft peaks form then fold in the caster sugar.

Spread the cream over the sponge and scatter the chopped pineapple evenly on too.

Carefully roll up the sponge from one of the narrow endsusmg the paper to help. Transfer to a serving plate and dust with icing sugar.

aga tip: for a decorative effect place a long metal skewer directly on the boiling plate close the lid and leave until it is red hot. Protecting your hand with on ovenglove use the skewer to mark lines diagonally along the length of the roulade. This irresistible moist roulade is flecked with grated marzipan to give a superb almond flavour with chopped fresh apricots and whipped cream encased inside. You will probably find that the roulade cracks as you roll it but that is part of its charm.

Serves 6

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