** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place apricots in saucepan with sugar and water.
2. Bring to the boil, stirring to dissolve the sugar.
3. Simmer, uncovered, until apricots are soft and liquid is reduced by half.
4. Remove from heat and puree apricots in a food processor.
5. Set aside to cool. Grease an ovenproof dish.
6. Pre-heat oven to 160deg.C. Cream butter and sugar.
7. Add egg yolks one at a time, then stir in flour, lemon zest and juice and apricot puree.
8. Beat egg whites until stiff and fold into apricot mixture.
9. Pour into prepared bowl and stand in a shallow pan of hot water.
10. Bake for about 50-60 minutes or until golden.
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Dietary Notes:
This recipe is very low-sodium with 93.67mg per serving
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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