1 cup honey
3 eggs, at room temperature
1½ cups plain flour
¾ tsp bicarbonate of soda
½ tsp mixed spice
½ cup hazelnut meal
Vanilla custard, to serve
825g can apricot halves in juice
1 tblsp caster sugar
Grease a 22cm round cake pan. Line base and side with baking paper.
To make topping, drain apricots well. Pat dry with absorbent kitchen paper. Place 1 cup of the apricots in a blender. Set aside. Thinly slice remaining apricots.
Sprinkle sugar over base of prepared pan. Arrange sliced apricots over sugar as pictured.
Blend apricots in blender until smooth. Transfer to a large bowl. Add honey and eggs. Whisk until combined. Add combined sifted flour, soda and spice with hazelnut meal. Fold to combine. Pour over topping in pan.
Cook in a moderate oven (180C) for about 40 minutes, or until skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Invert onto a wire rack.
Serve warm with custard.