• 

  dried apricots

  80 g

Frangipane

• 

  blanched almonds

  50 g
• 

  caster sugar

  40 g
• 

  unsalted butter

  50 g
• 

  plain flour

  15 g
• 

  baking powder

  ¼ tsp
• 

  natural almond extract

  ⅛ tsp
• 

  egg

  1
• 

  sea salt

  2 pinches

Muffin mixture

• 

  unsalted butter room temperature, cut into pieces (2 cm)

  125 g
• 

  milk

  125 g
• 

  natural yoghurt

  200 g
• 

  egg

  1
• 

  vanilla bean extract

  1 tsp
• 

  self-raising flour

  300 g
• 

  caster sugar

  125 g
• 

  slivered almonds plus extra 1 tbsp to decorate

  30 g
• 

  icing sugar to dust