2 Tablespoons Wild Thyme Honey (Blueskin Bay Honey)
3 large apricots (Willowbrook Orchard)
1 ½ cups ground almonds
1 ½ teaspoons baking powder
pinch of salt
4 eggs – separated (Agreeable Nature Free Range Eggs)
¼ cup wild thyme honey (Blueskin Bay Honey)
½ cup white sugar, or stevia
Preheat the oven to 160 degrees celsius and line, and grease a 24cm spring-form tin.
Combine the melted butter and 2 Tablespoons of honey and pour into the prepared tin.
Halve the apricots and remove the stones. Place flat side down on top of the butter honey mix.
Place egg yolks and honey in a large bowl and beat with an egg beater until light in colour and thick.
Add in the ground almonds, baking powder and salt and stir to combine.
In a separate bowl place the egg whites and beat with an egg beater adding in the sugar gradually. Beat until stiff peaks form.
Add a third of the egg white mix to the almond mix and mix well. Fold another third of the egg white mix through gently. Finally, add in the last of the egg white mix and gently fold through. It should be combined so there are no white streaks through mix, and light and airy.
Pour the cake batter over the apricots and level out with the back of your spoon.
Bake for 1 hour, check that a knife comes out clean, and if so, remove from the oven.
Allow to cool in the tin.
Once cooled, run a knife around the edge of your cake to make sure there are no stuck bits, release the spring and remove the edge piece of the tin.
Place your serving plate on top of the take and flip it onto the plate.