1/2 c. butter
2 c. graham cracker crumbs
1 c. sugar
2 tbsp. flour
2 tsp. baking powder
1 c. milk
1/4 tsp. salt
3 eggs, separated
1 c. blanched almonds
1 tsp. vanilla

Cream butter and sugar, add egg yolks and beat thoroughly. Sprinkle flour over graham crackers, add baking powder and salt. Add milk alternately, fold in beaten egg whites, mix lightly, add nuts. Bake in 2 greased and floured pans 30 minutes at 350 degrees. Frost with Apricot Whip.

FROSTING:

2/3 c. heavy cream, whipped
2/3 c. apricot pulp
1/2 tsp. vanilla

Put apricots in blender to make puree, cook in juice from apricots until it thickens to jam. Chill. Fold whipped cream into jam, add vanilla and spread over cake. Keep refrigerated until ready to use.