2 Tbsp canola oil
1/2 cup Chelsea Soft Brown Sugar
800g apricot halves in syrup, drained (two 400g cans)
10-12 pecan halves
4 eggs
1 cup Chelsea White Sugar
1 tsp vanilla essence
1 1/2 cups buckwheat flour
1 tsp baking powder (Gluten Free)
3/4 cup chopped pecans

Preheat oven to 180°C. Brush a 20cm round spring-form tin with oil then sprinkle with soft brown sugar. Arrange the apricot halves, cut side down with pecan halves in the centres. Beat the eggs, white sugar and vanilla until thick and creamy. Fold in the buckwheat flour, baking powder and chopped pecans. Pour this mixture on top of the apricots. Bake for 35 to 40 minutes. Cool in the tin for 20 minutes then carefully release the spring-form clip. Lift off and invert the cake onto a serving plate so the apricots are showing. Optional: Dust with icing sugar to serve.