Melted butter, to grease
4 eggs, at room temperature
1 cup caster sugar
2 tsp vanilla extract
¾ cup extra light olive oil
¾ cup apricot nectar
2½ cups plain flour
1½ tsp baking powder
1 cup almond meal
8 apricots, halved, stones removed
300ml sour cream
¼ cup brown sugar
Extra 1 tsp vanilla extract
1 Tbsp icing sugar mixture, to dust
Preheat oven to 180°C. Grease base and sides of a 30 x 20 x 4cm-deep lamington tin with melted butter. Line with baking paper to 4cm above top of tin. Put eggs, sugar and vanilla in the large bowl of an electric mixer and beat for 8 minutes or until thick and fluffy.
Stir in olive oil and apricot nectar. Sift flour and baking powder over egg mixture and gently fold in until well combined. Stir in almond meal. Pour batter into prepared tin. Arrange apricot halves over cake surface, cut-side up, pressing gently into batter.
Bake for 1 hour or until cooked through when tested with a skewer. Stand in tin for 10 minutes, then transfer to a wire rack to cool.
Meanwhile, put sour cream, brown sugar and extra vanilla in a small serving bowl. Gently fold ingredients together until combined. Dust cake with icing sugar and cut into squares. Serve with brown sugar cream.