Mother’s Day BAKES

Apricot, pistachio and rose layer cake

A showstopper bake that’s perfect for a special occasion.

Serves 12 • Ready in 45 mins, plus cooling

For the apricots:

6 ripe apricots, halved and stoned
2tbsp honey or maple syrup
¾tsp vanilla extract
½tsp rose water (optional)
1tbsp lemon juice

For the sponges:

6 eggs
150g light muscovado sugar
150g self-raising flour

For the icing:

200ml whipping cream
350g fat-free 0% Greek yogurt
1tsp rose water (or 1tsp vanilla extract, if you prefer)
2tbsp chopped pistachios
Rose petals and flowers, to decorate (optional)

You will need:

2 x 18cm cake tins, greased and lined

1 Heat the oven to 150C/Gas 2. Put the apricots, honey or maple syrup, and 150ml of water into a saucepan. Add the vanilla extract. Leave on a low heat for 5-10 mins, until the apricots are soft. Take off the heat and add the rose water and lemon juice. Leave to cool, drain the apricots, reserving the syrup, then peel and discard the skin.

For the sponges, beat the eggs and sugar until thick. Fold in the flour. Divide