Enjoy this sweet and fruity cake with a refreshing glass of the Estate White from Morgenster.

Ingredients (serves 8):

• 170g caster sugar
• 230ml milk
• Finely grated zest of 1 lemon
• 1 vanilla bean, split and seeds scraped
• 100ml Morgenster Extra Virgin Olive Oil
• 3 teaspoons sambuca (optional)
• 2 eggs, lightly beaten
• 200g self-raising flour
• Half a teaspoon bicarbonate of soda
• 7-8 apricots, cut into quarters
• Flaked almonds, for sprinkling
• Fresh ricotta and honey, to serve (optional)

Method:

1) Preheat your oven to 180°C. Grease and flour a 27cm x 21cm rectangular, or 21cm square cake tin (or line it with baking paper).

2) Place the sugar, milk and lemon zest in a medium saucepan over low heat, and cook for 3-4 minutes, stirring regularly until the sugar has dissolved. Do not let the milk come to the boil.

3) Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5-10 minutes.

4) Add the beaten egg, flour and bicarbonate of soda, and whisk to form a smooth batter.

5) Pour the batter into the prepared tin, and arrange the apricot quarters on top. Sprinkle with the flaked almonds, and bake for 30-35 minutes (or until pale golden).

6) Serve with honey drizzled ricotta, and a glass of the Morgenster Estate White.