Magazine Subscription Offer
Try your first 5 issues for only £5!
Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.