Apricot Sour Cream Cake

Ingredients:

Cake Ingredients:

210g plain flour

2 teaspoons baking powder

150g caster sugar

¼ teaspoon salt

120g vegetable oil (or any neutral-flavoured oil)

2 teaspoons vanilla extract

1 large egg

240g sour cream, at room temperature

6 apricots, halved and stones removed

Sour Cream Frosting Ingredients:

115g butter, at room temperature

1 teaspoon vanilla extract

375g icing sugar, sifted

60g sour cream, at room temperature

Method:

Preheat the oven to 180°C (standard) or 160°C (fan). Grease and line an 8-inch round cake tin with baking paper.

In a large mixing bowl, combine the flour, baking powder, sugar and salt.

In a separate bowl, whisk together the oil, vanilla and egg just to break up the yolk.

Add the wet mixture and the sour cream to the dry ingredients. Stir until just combined. The batter will be thick, this is expected.

Arrange the apricot halves, cut side down, across the base of the prepared tin.

Spoon the cake batter over the apricots and gently smooth the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool slightly before turning it out onto a wire rack. Leave to cool completely.

To make the frosting, beat the butter with an electric mixer on medium speed for about 2 minutes, or until smooth and creamy.

Add the vanilla and icing sugar, mixing on low until it starts to come together.

Add the sour cream and continue to beat until smooth and fluffy.

Spread the frosting over the cooled cake.

Decorate with fresh figs and finish with a generous drizzle of honey.