APRICOT, ORANGE & ALMOND GATEAU

Preparation Method :

• Grease a 500 grams loaf tin and line the base and narrow sides with a strip of baking parchment or greaseproof paper.
• Cream the butter and sugar together until light and fluffy. Add the yolk, almonds, orange zest and single cream and beat until smooth. Fold in the apricots.
• Combine the orange juice and Cointreau. Dip a third of the sponge fingers, one at a time, into the orange-juice mixture and arrange in a row in the base of the tin.
• Spread half the almond mixture on top. Repeat the layers once more and then finish with e sponge fingers. Chill the fridge to set.
• Turn out on to a serving dish. Spread half of the cream all over the gateau. Pipe the remaining cream on top and decorate with the orange slices and flaked almonds.