When you make a batch of marshmallow fluff and have a heap leftover, the only sensible thing to do is make a rich cake using up the egg yolks. To offset the minimal nutritional content of the marshmallow, I beefed up my sponge by adding coconut and buckinis (activated buckwheat groats) to give some crunch. You could replace the apricots with berries or chia jam or store-bought jam.

Marshmallow topping recipe here

2 c dried apricots

1 1/2 c water

2-3 Tbsp natural sweetener such as maple syrup, if required

170 g butter

1 c sugar (I used coconut)

4 egg yolks

1 tsp vanilla extract

1 1/2 c flour

1 tsp baking soda

1 tsp cream of tartar

1/2 c toasted coconut

1/2 c buckinis

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

Place the apricots and water in a small pot and bring to the boil, then turn heat down and simmer for 10-15 minutes until soft and stewed. Take off the heat and mash with a fork or potato masher. Add sweetener if you wish.

In a large bowl cream the butter and sugar. Slowly add in the yolks and vanilla and whisk until combined. Sift in the flour, baking soda and cream of tartar and fold in. Lastly stir in the coconut and buckwheat.

Transfer batter to your tin and spread evenly. Spread apricots on top.

Bake for 15-18 minutes until cooked through.

Leave in the tin to cool then place on a serving plate. Pipe or spread the marshmallow fluff on top. Leave to set before cutting into slices.