Ingredients:
125g butter
125g granulated sugar
2 eggs, separated
250g plain flour
1/2 tsp baking powder
1 tsp (slightly heaped) ground cinnamon
apricot jam
1 egg white
3 tbsp caster sugar
Method:
Cream together the butter and granulated sugar in a bowl until pale and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition.
In a separate bowl, sift together the flour, baking powder and cinnamon. Mix the flour mix into the creamed butter mix and bring together to form a dough. Turn onto a lightly floured work surface and knead until smooth and elastic.
Roll the dough out until large enough to fit the base and sides of a 20cm diameter tart tin (one with a removable base). Trim any excess then prick the base and transfer to an oven pre-heated to 200°C. Bake for 20 minutes then remove from the oven and take out of the tin. Set aside on a wire rack to cool.
When the pastry is cold, heat a generous tablespoon of apricot jam in a saucepan with a little water. When molten, pass through a fine-meshed sieve then use the mixture to brush over the cake. Add the egg whites to a clean and dry bowl then beat until stiff. Fold in the caster sugar and beat once more until thick and glossy.
Pile the egg whites onto the cake base and swirl the top into a decorative pattern. Sit on a baking tray then transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until the meringue is golden brown on top and set. Allow to cool before slicing and serving.
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