PETITS FOURS

Ingredients

4 eggs

125ml castor sugar ( 105g)

250ml cake flour

2 ml salt

60g butter, melted and cooled

THE FILLING

125ml smooth apricot jam ( 165ml )

20ml water

THE TOPPING

250g marzipan ( almond paste )

Icing sugar

GLACÉ ICING

750ml icing sugar ( 400g )

15ml butter

About 30ml boiling water

Few drops vanilla, almond or orange essence

FOR THE SPONGE

1. Whisk eggs and sugar together until pale and thick

2. Sift flour and salt together ; fold into mixture

alternately with melted butter

3. Pour into a lined and greased 23cm x 32cm

rectangular tin. Bake in a preheated oven at 180° C (

350°F) for 15 - 20 minutes, until lightly browned

4. Turn out onto a wire rack, remove lining paper and

cool completely. Divide cake into two horizontally

5. For Filling: Heat apricot jam and water and brush half

over one layer, covering with the second layer . Press

down well and brush the the top of cake with the

remaining jam

6. For the Topping: Knead the marzipan until smooth .

Dust with icing sugar, and roll out thinly into a

rectangle. Cover sponge with marzipan . Place

greaseproof paper over and leave for 24 hours.

Remove paper and use cutters to cut out into

various shapes , such as triangles, ovals or squares

7. For Glacé Icing: Mix all ingredients together to form a

smooth and pouring consistency. Pour over petit

fours to coat and leave to set. Decorate with

chocolate , glacé cherries, or tiny little flowers.

Makes 40

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