Almond And Apricot Roulade - cooking recipe

Ingredients

3 None eggs
1/2 cup granulated sugar
3/4 cup all-purpose flour, sifted
1 tsp almond extract
1/4 cup sliced almonds
None None powdered sugar, to dust
None None FILLING
2 cups dried apricots, roughly chopped
1 tbsp brown sugar

Preparation

Preheat oven to 350\u00b0F. Grease and line a 9x13 inch jelly roll pan with parchment paper. Dust with flour.
Whisk eggs and sugar over a double boiler until thick enough to leave a trail on surface when whisk is lifted. Remove from heat and whisk until cool. Sift flour over batter then fold in. Add 1 tbsp hot water and almond extract. Transfer to prepared pan and spread out evenly. Sprinkle with almonds and bake for 12-15 mins, until firm and golden. Let cool in pan for 5 mins.
Place a sheet of parchment paper over a damp tea towel. Sift a thick layer of powdered sugar over top. Turn cake out onto parchment paper and trim edges. Roll up loosely and let cool.
Meanwhile, for the filling, bring apricots, sugar and 8 tbsp water to a boil. Reduce heat, cover and simmer for 10 mins. Remove from heat and let cool.
Gently unroll cake. Using a palette knife, spread apricot mixture evenly over cake then roll up again. Place on a serving plate and dust with more powdered sugar, if desired.