|Ground almonds||1⁄4 Pound|
|Sugar syrup||1⁄2 Cup (8 tbs)|
|Cognac||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Chopped candied orange peel||3 1⁄4 Ounce|
|Jelly||2 Tablespoon (Red Currant Jelly)|
|Confectioner's sugar||7 Ounce|
|Lemon juice||1⁄4 Teaspoon|
|Coffee extract||1⁄2 Teaspoon|
|Candied apricot halves||3|
|Whipped cream||1⁄2 Cup (8 tbs)|
Soften the butter in a bowl for 1 minute on HIGH.
Add the ground almonds, cane sugar syrup, eggs, 1/4 cup (4 tablespoons) of cognac and cornstarch (cornflour), beating well after each addition.
Oil the base and sides of a 6 inch (15 cm) souffle mold (mould) and line the base with a circle of oiled non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould), smooth the surface and sprinkle with the chopped orange zest (peel).
Microwave, uncovered, on MEDIUM for 14 minutes.
When the cake begins to shrink away from the sides of the container, remove from the oven and leave to cool completely.
Turn the cake out on to a wire rack and remove the non stick parchment (greaseproof paper).
Melt the redcurrant jello (jelly) in a small bowl for 30 seconds on HIGH.
Use to brush the top and sides of the cake.
Pour the confectioners' (icing) sugar into a bowl and add the egg white and lemon juice.
Mix with a wooden spoon to a smooth paste.
Add the remaining cognac and coffee extract (essence).
If the paste is too runny, add a little more confectioners' (icing) sugar.
Pour the frosting (icing) on to the cake and spread over the top and sides with a metal spatula.
Arrange the candied apricot halves around the top of the cake.
Leave the frosting (icing) to harden at room temperature.