This is a true summer time cake that use fresh apricots, they are gently softened with honey then added to a simple sponge cake that has a few surprises like crushed walnuts.
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry. - 01 Jul 2007 (Review from Allrecipes USA and Canada)
Really really good. I did have trouble with it taking a lot longer to cook than it said. I took it out at the right time and it was not set in the middle. My error, but beware you might have to cook it longer. - 08 Dec 2008 (Review from Allrecipes USA and Canada)
I made this using the changes the second reviewer suggested. Everything was GREAT until I tried to remove it from the pan. With some after the fact research next time I would make it in a springform cake pan. After baking let the cake cool in the pan (like an angel food cake). So I am using my cake pieces with blueberries and whipped cream like a trifle. It may look terrible but it tastes awesome. - 26 Jul 2007 (Review from Allrecipes USA and Canada)