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1
Line a 9inch round spring foam cake tin with coconut oil and butter paper. Preheat the oven to 180u00b0C.
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2
Beat the eggs, vanilla and sugar in a stand mixer for 5-6 mins on high speed until pale and ribbon like consistency.
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3
Boil the apricots in the water and rose water and coconut oil. Once boiled, spoon out 6 pieces of apricot and blend the rest of the apricots with some of the remaining liquid until a thick paste-like consistency.
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4
With the remaining liquid, heat it with honey, lime juice and 1 tsp of the cardamom powder until reduced to half. Set aside.
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5
Sift all the powders, baking powder, cardamom powder and salt into the egg mixture and fold gently using a rubber spatula.
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6
Add the apricot paste mixture into the batter and fold just until combined. Pour into tin and place the six whole apricot pieces over the top and bake at 160u00b0C for 35-40 mins until a tooth pick inserted comes out clean.
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7
Once out of the oven poke holes into the cake and add pour over the rose water syrup and let it sit for 20 mins before cutting. Place the whole apricots around the cake and sprinkle some pumpkin seeds over the top for texture and colour.
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8
Serve warm with a glass of Chilean Red Grape.
