Step 1

Preheat oven to 160C.

Step 2

Grease four ramekins or one 20cm baking dish and lay halved apricots on the base insides facing down.

Step 3

Lightly beat eggs and add almond meal, rice malt syrup, olive oil, cinnamon, nutmeg

Step 4

vanilla bean paste, milk, bicarbonate of soda and baking powder.

Step 5

Place dish or ramekins onto an oven tray and bake for 25 mins or until the center of the cake no longer feels wet and springs back lightly when touched.

Step 6

Take out of the oven and leave for 5 mins before turning out onto a cake board or stand.

Step 7

Serve with a dollop of full-fat cream or coconut cream.