Method:

1. Butter a 23cm bundt pan and set aside. Preheat the oven to 170 conventional.
2. Place the drained apricot, honey, sugar, in a large bowl and use a stick blender to break down the fruit. Add the butter, eggs, vinegar, oil, vanilla and a pinch of salt and process to combine until smooth. Fold through the flour and almond meal using a large spoon or spatula then pour into a well greased 23cm bundt pan.
3. Bake for 55-60 minutes or until a skewer comes out clean.
4. Allow to cool in the pan for 10 minutes then invert onto a cooling rack.
5. For the icing, combine the yoghurt and icing sugar. Once the cake has cooled, drizzle over the icing and serve.

Our friends at Wine Selectors suggest pairing this dish with a Late harvest Riesling.