method
1. Drain the apricots. Cut 6 halves in half again and keep to one side. Dice the remaining apricots. Bring the milk to the boil with the slit vanilla pod, lemon rind and rice, cook over a low heat for 20 minutes, then leave to cool.
2. Beat the butter with the egg yolks, sugar, flour and almonds until fluffy. Whisk the egg whites with the salt until stiff. Stir the diced apricots and the butter and egg yolk mixture into the rice, then fold in the egg whites. Grease a 24 cm (9 1/2 in) cake tin with butter and sprinkle with flour.
3. Fill with the rice mixture and bake in a moderately hot oven (200c, 400f, gas 6) for 1 hour. Leave the cake to cool in the tin for 10 minutes before turning it out onto a cake plate.
4. When cold, dust the cake with icing sugar and decorate with the whipped cream and apricot wedges.
serving amount
serves 12
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