Apricots are here and they always make a deliciously, moist and tangy cake.

Serves 10

ingredients

12 apricots, cut in half and stones removed

4 eggs

⅔  cup sugar

1 tsp vanilla extract

½ tsp ground ginger

½ lemon, juice

2 ¼  cups flour

1 tsp baking powder

½ cup oil

½ cup water

¼ cup sliced almonds

Method

Preheat the oven 180C

Lightly grease and line a 18cm square tin,

Cut the apricots in half and remove and discard the stones. Set aside the apricot halves.

Separate the eggs.

Sift the flour and baking powder together.

Mix the oil with the water.

Mix egg yolks, sugar, vanilla, lemon juice and ginger, whisk well until pale and thick.

Beat the egg whites until stiff.

To combine the mixture, fold the flour and baking powder into the egg yolk mixture alternately with the water and oil, until combined.

Gently fold the beaten egg whites through until combined.

Spread the mixture into the prepared cake tin. Arrange all the apricot halves on top, cut side up. Sprinkle with the sliced almonds.

Bake for 30 minutes or until skewer comes out clean.