2 tablespoons vegetable oil
½ cup Chelsea Soft Brown Sugar
2 x 400g cans apricot 
halves in syrup, drained
10 - 12 pecan halves
4 eggs
1 cup Chelsea White Sugar
1 teaspoon vanilla essence
1½ cups buckwheat flour
1 teaspoon 
baking powder
Extra ¾ cup chopped pecans

Preheat oven to 180ºC conventional or 160ºC fan forced.

Brush a 20cm round spring-form pan with oil then sprinkle with Chelsea Soft Brown Sugar. Arrange the apricot halves, cut side down with pecan halves in the centres. Beat the eggs, Chelsea 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 the side and invert the base onto a cake serving plate.