Honey apricot cake

Honey Cake: Preheat the oven, grease and line the cake tin with parchment paper. In a large bowl, cream the butter and sugar until light and fluffy

Add and beat one egg at a time. Add the wild honey into the mixture. Sift in the flour and baking powder into the wet ingredients.

Pour the batter into the cake tin and bake for about 40 minutes. Check the cake with a wooden skewer to see if completely baked. Once baked, let it cool on a cooling rack.

Orange Blossom Whipped Cream: In a large bowl, add the cream and whip until soft peaks are formed. Add the icing sugar and whip until the stiff peaks are formed.

Add the orange blossom water and whip for a couple of seconds. Chill until the cream is needed.

Roasted Apricots: Cut the apricots in halves and remove the seed. In a pan, add the butter and dark brown sugar. Once the sugar and butter starts melting, add the apricots.

Cook the apricots for 5 minutes so its lightly caramalized but not cooked too soft. Let it come to room temperature before placing them on the cream. Roast the pistachio and chop them up into small pieces.

Assembling the Cake: Place the cake on a cake stand or cake board, cover the top of the cake with the orange blossom whipped cream. Place the roasted apricots on top of the whipped cream.

Sprinkle the roasted pistachios on top and drizzle with honey over the cake. Enjoy