Step 1

Preheat oven to 160°C. Lightly grease a 23cm round cake pan. Line the base with baking paper, then dust with flour.

Step 2

Steam pumpkin over a pan of boiling water for 6-8 minutes until tender. Remove lid, turn off heat and leave pan on stove for 1 minute to remove excess moisture. Drain and mash, then set aside.

Step 3

Cook orange juice in a pan over medium-high heat for 8-10 minutes until syrupy and reduced to about 2 tbs. Allow to cool.

Step 4

Meanwhile, place flours in a bowl and whisk to thoroughly combine. Beat butter and sugar in an electric mixer on medium speed for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and beat until well combined – it may look a bit curdled.

Step 5

Add all but 1 tbs flour and beat on low speed until combined. Gently mix in zest, orange syrup and vanilla. Toss apricots in reserved flour to coat, then gently stir into batter. Pour into prepared pan, smooth top and scatter with almonds.

Step 6

Bake for 1-1 1/4 hours until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes, then turn out and cool completely. Dust with icing sugar, drizzle with honey and serve with Greek-style yoghurt.