杏脯開心果檸檬杏仁蛋糕，apricot, pistachio,almond and lemon cake

 Ingredient A : 100g self-raising  flour, 100g butter, 90g caster sugar;  2 Egg  (medium /small size),  grated and finely chopped of 1  lemon rind,1/4 tsp baking powder.   Ingredient B：100g apricot; 45g ground almond; 25g  pistachio(chopped).  Ingredient C: 30g flaked almond, 15g whole pistachio.

Ingredient B

Whisk Ingredient A for 2 to 3 min. until smooth.

Fold in ingredient  B。Turn the batter to a 1lb loaf tin, level the top, sprinkle the ingredient C of  flaked almond and whole pistachio.

180 degree C,  bake for 1 hour. At about 45 min, cover the top with foil to prevent the nuts from burning

 out from the oven . 出爐了。

let it cool downLemon syrup ：4tbap sugar + juice of 1 lemon, simmer gently until the sugar melt

Spoon the lemon syrup on top of the cake.

The cake is beautifully glazed.

其實應該等它攤涼一會才切，切口便會好看一點，但人人也等唔切，要開餐了！