Pastry

250 ml Snowflake cake flour (140 g)
2 ml baking powder
45 ml castor sugar
80 g butter or margarine
5 ml grated lemon rind
2 ml vanilla essence
1 extra large egg yolk
Filling
75 g dried apricots, coarsely chopped (125 ml)
60 ml orange juice
500 g smooth cottage cheese
125 ml fresh cream
180 ml castor sugar
3 extra large eggs
5 ml vanilla essence
5 ml grated orange rind

1. Pastry: Sift flour and baking powder. Add sugar. Rub in butter until crumbly.
2. Add lemon rind, essence and egg yolk. Knead lightly on floured surface. Refrigerate for at least 30 minutes.
3. Press pastry onto base of a greased 23 cm round dish or loose-bottomed tin. Bake in a preheated oven at 200 °C for about 8 minutes. Remove from oven and cool.
4. Reduce oven temperature to 160 °C.
5. Filling: Soak apricots in orange juice for about 20 minutes. Drain. Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. Add apricots and juice and pour filling into base.
6. Bake in preheated oven for 40 minutes. Reduce oven to 140°C and bake for a further 15 minutes. Leave cake in switched off oven to cool

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