Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 20cm round cake pan and line with baking paper.
• 2.
  For the apricot layer, place the sugar in a large frypan and cook over medium-high heat until a golden caramel. Add butter and apricots and cook for 10-12 minutes (see recipe notes), stirring occasionally, until apricots soften and just start to brown (reduce heat to medium towards end of cooking if apricots are browning too quickly). Transfer to prepared pan, adding all the caramel. Arrange apricot halves so they are cut-side up and fully cover the base. Set aside.
• 3.
  Whisk softened butter, sugar and zest in a large bowl until pale and combined. Add eggs and whisk until combined. Combine flour and baking powder in a medium bowl. Sift over half the flour mixture into the egg mixture, then stir until partially combined. Add half the milk and stir until just combined. Repeat with remaining flour mixture and milk. Spoon the batter over the apricot and level surface with a spatula. Bake for 1 hour, or until a skewer inserted in centre comes out clean.
• 4.
  Stand cake in pan on a wire rack for 15 minutes before turning onto a serving plate. Serve warm or at room temperature with chantilly cream, if desired.