Apricot Dessert Cake

• 3.2 ounces unsalted butter
• 3/4 cup firmly packed brown sugar
• 3 eggs, separated
• 1/2 cup castor sugar
• 2/3 cup self raising flour
• 1 pinch salt
• 1 whole orange, heated
• 1 tablespoon rum
• 14 apricot, halved, skin and seeds removed
• 2 tablespoons sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

1. Line a 8 in square baking tin with baking paper.
2. Cook apricot with sugar, nutmeg and cinnamon till slightly soft not limp. Drain apricot well and set the syrup aside.
3. Melt the butter over a low heat and gently stir in the brown sugar. Beat well until the butter is absorbed. Spread this caramel evenly over the base of the tin. Place the drained apricot halves (rounded side down) on top of the caramel.
4. Beat the egg whites until stiff but not dry. Gradually add the sugar and continue beating until the sugar has dissolved. Add the egg yolks one at a time, beating well after each addition.
5. Sift the flour and salt then gently fold into the egg mixture. Then fold in the warmed orange juice. Pour mixture over the apricots and smooth over. Bake for in preheat oven of 175 degrees C for 30 minutes or until golden and springs back to the touch, or tested with a skewer. Let the cake cool and run your knife around the sides before carefully inverting the tin to place the cake on the serving platter.
6. Meanwhile, heat orange juice the balance of syrup from cooking the apricot and rum and pour over the cake and leave to soak for a few minutes before serving with whipped cream or ice cream.

unsalted butter, brown sugar, eggs, castor sugar, flour, salt, orange, rum, apricot, sugar, nutmeg, cinnamon

Taken from food52.com/recipes/14684-apricot-dessert-cake (may not work)