Apricot and ginger cake.

It's more like the polenta, almond meal and self-raising flour together make 2 cups.

The variation I made next was an apricot & ginger version.
The dried apricots and crystalised ginger pieces soaked in rum.
The topping was glace apricots, flaked almonds and crushed ginger nut biscuits.

Gray says it's better than the first version.
But that might be because we iced it (to conceal a break) with vanilla icing.
And he's a bit of a kid about icing.

It is amazing though. Really beautiful to look at.

Our cooking lately has become so much better and is finally getting a kind of stamp of its own since Angelata & Mannie have been working together. When they actually cook together the dishes they create together are truly original and so good. I need (I'm just jo) to get my act together and start noting down their recipes. I have been watching. Sometimes I like the idea of a wired up kitchen, where it's all recorded so I could later identify exactly what happenned. Both Mannie and Angelata pour scorn on this idea but I can tell they're intruiged.
The other interesting thing that has become plain after so long of not being able to see it is that the two are very similar in many ways. Their ideology (and their food!) so different and the years of conflict between them has blinded me to it but I see now - they're so similar!