1 ½ oz slightly stale bread crumbs
6oz caster sugar
3oz ground almonds
1 ½ tea spoon baking powder
7 oz sunflower oil
4 eggs
Finely grated zest of 1 large orange
½ zest of finely grated lemon

10 dried apricots, separate in 2 halves. Cover with half water and half Peach cordial and let soak overnight.

Syrup

Juice of 1 orange ½ a lemon,3 oz sugar , 2 cloves and 1 cinnamon stick

Mix the breadcrumbs with the sugar, almonds and baking powder
Beat oil and eggs well and add to the above. Mix well
Stir in the orange and lemon zest
Pour the mixture into a greased, lined 8 inches spring form cake tin.

Put in cold oven and set the heat to 190c and bake for 40 to 50 minutes until brown. Test with skewer,Skewer must come out clean. Cool and then turn out on to a plate

Syrup Bring all ingredients gently to boil stirring and simmering for about 5 minutes
Pierce holes in the cake with a skewer and while it is still warm, pour the syrup over it slowly until it is all soaked up

Arrange the soaked apricots around the cake.

Serve with whipped cream or Greek yogurt. This cake can be made a week ahead and also freeze well.