400gr15 oz ladyfingers, shredded or cut in fine cubes
100gr3.5 oz apricot jam, for brushing
For the icing
3drops red food coloring
1-2tablespoonshot watermore or less
Preheat oven to 350º F/175º C. Butter and flour an 8 inch round spring form cake pan. Whisk the eggs and sugar until very fluffy. Fold in self-raising flour delicately and pour into the cake pan. Bake for 30 minutes, or until the top of the cake springs back when lightly pressed. Cool completely in the cake pan on a baking rack. Slice the top off to make it even and slice horizontaly in 2.
Heat to a quick boil in a saucepan the lemon juice, orange juice, apricot jam and cocoa powder. Remove from heat, add rum and leave to cool. Mix with the ladyfingers.
Place bottom sponge layer back in cake pan and brush with half the apricot jam. Spread the filing evenly on top and press down slightly. Brush with the remaining apricot jam and cover with the top layer of sponge cake. Cover and let stand for at least 3 hours to overnight and remove from cake pan.
Place icing sugar in a bowl. Mix lemon juice and rum together and slowly mix in with sugar. Add the red food coloring till you get a nice bright pink. Now add a little of the hot water at a time until you get a a streaky mixture when mixed but a thick smooth texture at rest. Pour over cake on a wire rack, starting in the center and moving out in a circular motion. Smooth sides with a spatula. Leave out to set and serve.
Tip: use a cheese grater to shred the ladyfingers - Make self raising flour: mix 1 cup -1tbsp of plain flour, 1.5 tsp baking soda and 1/4 tsp salt