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This is based on an ancient Egyptian recipe and uses fresh apricots.
Pre-heat oven to 175 F.
In a bowl whisk the eggs and sugar together, add the cream and fold in the ground almonds and pureed apricots. Butter one large dish or four 150ml ramekins. Pour the apricot mixture into the molds. Place the molds in a larger pan and pour in hot water to come half way up sides of dishes. Bake for 45 minutes, or until the point of a knife inserted in the middle comes out clean.
Serve either hot or cool and unmold.
Garnish with almond slivers and mint leaves and serve with yoghurt.
NOTE: Soaked dried apricots can be substituted for fresh apricots if they’re not available.
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