150 grams brown sugar
75 grams butter
canned apricots, drained
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
200 grams melted butter, cooled
40 grams slivered pistachio
2 eggs, lightly whisked
1-2 teaspoons Orange Blossom Water
80mls milk, approx
Make the topping:
Place the butter and sugar into a small saucepan and cook over a low heat until the butter has melted and sugar has dissolved
Pour this into a prepared pan - I used a loaf tin but you use a 20cm/8inch cake tin instead.
Arrange the apricot halves neatly over the surface - canned apricots will shrink more than fresh, so be sure to pack them in.
Make the cake:
Sift the plain flour with the baking powder and place into a bowl. Add the caster sugar, eggs, Orange flower water, cooled butter and pistachios and beat, adding enough milk to create a spoonable batter.
Spread the batter carefully over the apricots and then level off the surface with a palette knife.
Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.
Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.