Polenta Cake With Dried Apricot Compote

Preheat the oven to 350u0b0 F. Spray a 9-inch cake pan with non-stick spray and set aside.
In a medium bowl, whisk together the flour, polenta, baking powder and salt and set aside. Place the butter, sugar and lemon zest in a mixing bowl and mix on medium speed with a paddle attachment until light and fluffy, about two to three minutes. Add the eggs one at a time, scraping down between additions, and mix until each is incorporated. Then add the vanilla extract and mix in. Add the flour mixture in three additions to the cake batter. Mix on low speed adding the milk in two additions in between the flour additions. Mix until just incorporated. Scrape the batter into the prepared cake pan, using an offset spatula to level the top.
Bake for 30 minutes.
While the cake is baking, make the compote: Slice the apricots about 1/8- to 3/16-inch thick and then place in a small bowl. Cover the apricots with 2 cups of hot water and let soak for 10 minutes. Meanwhile juice the oranges. You should have about 2/3 cup juice (160 grams). At the end of 10 minutes, place the apricots and the soaking liquid along with the orange juice, honey and pinch of salt in a small saucepan. Place the saucepan over high heat and bring the liquid to a boil, then turn the heat down and maintain a simmer. Simmer until very little liquid remains, about 45 minutes. Remove and let cool.
Remove and let cool for 10 minutes and then unmold the cake onto a cooling rack.
Serve the finished cake with the apricot compote.