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1
Preheat the oven to 350u00b0F. Grease a 11 inch diameter cake pan with oil.
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2
To make the cake, whisk the flour and baking powder together. Using a mixer or electric beaters, mix in the sugar, vanilla extract, eggs, sunflower oil and 1/2 cup water until smooth. Set aside one half the cake mix. Add the cocoa powder into the other half of the cake mix in another bowl.
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3
Begin at the center of the cake pan and add each cake mixture alternatively. Use a toothpick to gently pull the mixtures together. Bake for 35-40 mins, until risen and golden.
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4
Remove the cake from the oven and allow to cool for 10 mins in the pan. Loosen and remove from the cake pan, then leave to cool entirely.
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5
To make the lemon cream, soak the gelatin in cold water for 5 mins. Whip the cream until stiff. Squeeze the excess liquid from the gelatin then place in a small pan over a low heat to melt. Mix the lemon juice and zest into the gelatin, then thoroughly fold it into the whipped cream. Chill for 10 mins.
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6
To assemble the cake, slice the cake in half horizontally and fit a cake ring around the lower half. Spread a third of the lemon cream on the lower half of the cake then arrange the apricot halves on top. Spread the rest of the cream on top the replace the second tier of the cake. Chill for at least 4 hours.
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7
Bring the jam to the boil in a saucepan, pour through a strainer and discard the solids. Remove the cake ring from the cake and brush the jam over the outside of the entire cake. Sprinkle with pistachios and serve.
