Retro Buttercream Cake With Apricot Filling | SPC

Ingredients

• 180g butter, softened
• 150g caster or superfine sugar
• 4 eggs, room temperature
• 135g cake flour
• 135g almond meal
• 3 teaspoons baking powder
• 150ml buttermilk
• 3 tablespoons vinegar
• 2 teaspoons vanilla bean paste
• 1 Jar Goulburn Valley Apricot Halves in Juice 700g – drained and halved again to place on top
• 750g butter, room temperature
• 375g caster sugar
• 225mlsroom temperature water
• 1 teaspoon vanilla extract
• food colourings of choice
• 1 Jar Goulburn Valley Apricot Halves in Juice 700g – separate fruit from the juice and keep aside
• 3/4 cup of caster sugar