|Dried apricots||9 Ounce|
|Butter||3 1⁄2 Ounce|
|Cane sugar syrup||1⁄2 Cup (8 tbs)|
|Almond essence||1⁄4 Teaspoon (Almond Extract)|
|Self rising flour||3 1⁄2 Ounce (Self Raising Flour)|
|Ground almonds||2 Ounce|
|Active dry yeast||1⁄2 Teaspoon|
|Sour cream||1⁄3 Cup (5.33 tbs) (CrÃ¨me Fraiche)|
|Butter||1 Teaspoon (For Greasing)|
|Confectioner's sugar||1⁄4 Pound (Icing Sugar)|
Put the apricots in a bowl and cover with 2 1/4 cups (500 ml/18 fl oz) of hot water.
Microwave, uncovered, on HIGH for 8 minutes, until swollen and juicy.
Leave to stand.
Melt the butter in a large bowl fori minute on HIGH.
Beat in the cane sugar syrup, almond extract (essence) and the eggs one at a time.
Whisk in the flour, ground almonds, yeast and sour cream (creme fraiche), until smooth.
Drain the apricots.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line the base with a circle of buttered non-stick parchment (greaseproof paper).
Pour the dough into the mold (mould) and arrange the apricots on top as neatly as possible.
Microwave, uncovered, on HIGH for 10 minutes.
Leave to stand for 30 minutes.
Turn out on to a wire rack and remove the non-stick parchment (greaseproof paper).
Leave to cool completely.
To make the frosting (icing), put the confectioners' (icing) sugar in a bowl and add the Kirsch little by little, stirring constantly with a wooden spoon until the mixture is just liquid enough to pour.
Pour over the cake and spread evenly over the top and sides with a metal spatula.
Leave to harden.