The industrious can complicate matters by cracking the apricot stones, pounding the kernels and adding to the almond cream. Best to omit the almond extract in this case, as apricot kernels are the principle source of almond flavouring.
125g (4½oz) unsalted butter, softened, plus extra for greasing
Preheat the oven to 180°C (350°F, Gas Mark 4) and butter a baking tray.
Cream the butter and sugar with an electric mixer until they become a fluffy white mixture. Whisk the eggs and beat them into the mixture in a slow stream, scraping down the sides of the bowl until the mixt