Ingredients   

900g apricots
Juice of 1 lemon
115g butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
4 eggs
2 cups plain flour
3 teaspoons baking powder
Pinch of salt
1 teaspoon ground cinnamon

Method   

Preheat oven to 180ºC. Line a 23cm springform tin with baking paper or grease well with butter

In a food processor, blend half the apricots with lemon juice. Slice the remaining apricots into wedges and set aside

Beat butter with brown sugar until creamy and fluffy. Add eggs and vanilla and mix well

In a separate bowl, combine flour, baking powder, cinnamon and salt. Add to the wet ingredients and mix gently until combined

Fold in pureed apricot. Transfer batter to the springform tin and arrange chopped apricots over the cake

Bake for 55-60 minutes until a skewer inserted comes out clean.

Allow to cool before serving