Method

• Preheat the oven to 160 degrees celsius and line, and grease a 24cm spring-form tin
• Combine the melted butter and 2 Tablespoons of honey and pour into the prepared tin
• Halve the apricots and remove the stones
• Place flat side down on top of the butter honey mix
• Place egg yolks and honey in a large bowl and beat with an egg beater until light in colour and thick
• Add in the ground almonds, baking powder and salt and stir to combine
• In a separate bowl place the egg whites and beat with an egg beater adding in the sugar gradually
• Beat until stiff peaks form
• Add a third of the egg white mix to the almond mix and mix well
• Fold another third of the egg white mix through gently
• Finally, add in the last of the egg white mix and gently fold through
• It should be combined so there are no white streaks through mix, and light and airy
• Pour the cake batter over the apricots and level out with the back of your spoon
• Bake for 1 hour, check that a knife comes out clean, and if so, remove from the oven
• Allow to cool in the tin
• Once cooled, run a knife around the edge of your cake to make sure there are no stuck bits, release the spring and remove the edge piece of the tin
• Place your serving plate on top of the take and flip it onto the plate
• Remove the baking paper
• Serve and enjoy!