Place all the ingredients of the dough in a large bowl and mix well by hands. Put the dough in the fridge for half an hour.
On a lightly floured surface roll out the pastry and place in the greased and floured baking tray.
Poke with a fork and bake for 10-15 mins in preheated oven ( 180 C). Set aside to cool then brush with apricot jam. Reduce the oven temperature to 150 C.
In a freestanding electric mixer whisk the egg whites for the filling and set aside.
Mix the rest of the ingredients for the filling and then carefully fold the egg whites in.
Spoon the filling over the pastry and bake for 25-30 mins. A cocktail stick inserted in the middle of the cake should come out clean.
For the meringue in a freestanding electric mixer whisk the egg whites. When it's almost done, gradually add the caster sugar. The meringue should be silky and glossy. Spoon the meringue in a piping bag and criss-cross over the cake.
In 200 C oven bake for 5 minutes or until it's golden on the top.