Apricot Cake With Spinach - cooking recipe

Ingredients

1 cup frozen spinach, defrosted and excess water squeezed out
1 1/2 cups sunflower oil
1 1/4 cups sugar
3 medium eggs
2 tsp vanilla extract
2 1/3 cups flour
3 tsp baking powder
1 cup ground almonds
1 cup whipping cream
1 1/8 cups sour cream
1 1/8 lbs apricots, halved and stones removed

Preparation

Heat oven to 350\u00b0F. Place the spinach and oil in a food processor and puree until smooth. In a bowl, whisk 3/4 cup sugar, eggs and vanilla extract until creamy then fold in the flour, baking powder and ground almonds. Stir in the spinach puree then transfer to a greased and floured 10 1/4 inch spring form cake pan and bake for 40 minutes. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.
For the topping, whip the whipping cream until stiff. In a separate bowl, whisk the sour cream and 1/2 cup sugar until thick then fold in the whipped cream.
Cut the top of the cake off, top with half the cream, then apricots then the remaining cream. Crumble the removed cake top and sprinkle over the cake.