8 oz. Butter. 8oz. (1 cup) castor sugar. 4 large eggs separated. 6 oz. (one and a half cups) plain flour. a half a pound of fresh apricots or a 15 oz. can, drained. Icing sugar to dust. .. Cream the butter and sugar well, and add the egg yolks. Whisk the egg whites until stiff and fold into the mixture with the sifted flour. Spread the mixture into a greased and floured slice pan, measuring approx. 13 inch x 8 1/2 inch x 1 1/2 inch deep. Halve and stone the fresh apricots, or if using tinned, drain and layer over the top of mixture, leaving a little space between each half. Bake in a moderate oven for approx. 1 hour or until nice and golden brown, slice into squares and dust with icing sugar before serving. Enjoy!