Apricot jam cake

80g butter, melted

4 egg yolks

240g sugar

lemon cest

160 g flour

4 egg whites, beaten stiff

-> combine carefully and place in a cake tin

-> add teaspoons of apricot (or any) jam all over surface - I use about 150g

-> sprinkle with almond slices

-> bake at 170-180 C for about half an hour

-> dust with icing sugar