Method

To make cake:

• Preheat the oven to 180°C and line a 20cm baking tin.
• Melt the butter in a large bowl, then add sugar, eggs, grated ginger, and mashed apricots. Mix on low with a hand mixer to combine.
• Sift in the flour and baking powder, then mix.
• In a separate bowl, mix the baking soda with the milk, then add it to the cake mixture. Mix until combined, then increase the speed and beat for 2 minutes. Fold in the frozen apricots.
• Pour the mixture into the prepared tin and bake for 55-60 minutes or until a skewer comes out clean. Allow the cake to cool while making the frosting.

To make frosting:

• In a small pot, cook apricots for 10 minutes. They will need to be stirred to stop sticking, this will reduce the water content. Let it cool. 
• Using cake mixer or hand beater, beat icing sugar and butter together on medium until the mixture comes together and has a sandy texture. Slow down the mixer.
• In a separate bowl, mix the milk and vanilla, and add the mixture. Once it has combined, turn up the mixer and beat until the mix is light in colour and fluffy (around 5 minutes).
• Remove from the mixer and fold in the cooled apricots, ice the cool cake and serve.  
• Optional: Sprinkle some edible gold leaf on the topping.