I sweetened this cake with honey rather than sugar so it’s a bit healthier.
I made a Jasmin honey syrup to soak the cake with and it was full of flavour.
I love apricots they go really well with pistachios and honey.
I visited a rescue centre that had geese and the owner gave me some goose eggs so i used them in this cake rather than 4 hens eggs i used two goose eggs.
1 cup 220g butter
3/4 cups honey
2 goose eggs or 4 normal hen eggs
6 tbsp ground pistachios
1 and a half cups 220g self raising flour
Grease and line two 12 inch tins
Preheat the oven to 180c 350f
Best together the butter and eggs then add the honey. Fold in the flour and pistachios then peel the skin of the apricots and chop the flesh into small pieces and stir through mixture.
Pour evenly into the two tins
Bake for about 45 minutes until golden whilst baking add 1/2 cup of water with 1 Jasmin tea bag in a small pan with 4 tbsp honey and bring to the boil
Let it reduce until it starts to thicken.
Remove the tea bag.
Poke holes in cakes with a skewer
Brush the syrup onto cakes and leave to cool.
300ml double cream
5 tbsp icing sugar
Juice from 2 apricots
Whip cream with the icing sugar then squeeze the juice out of two apricots and add to the cream and mix.
Pipe in to cake and add the second layer of sponge
I decorated with flowers.
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