1

Preheat oven to 180°C or 160°C fan-forced. Spray a 20cm-round cake tin with oil. Line base with baking paper.

2

Using an electric mixer, beat spread and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and sour cream and beat until combined.

3

Spoon mixture into prepared cake tin and smooth with the back of a spoon. Arrange apricot on top of cake mixture. Spoon warmed apricot jam over apricots, to cover.

4

Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes, before transferring to a wire rack to cool completely.

5

Meanwhile, make vanilla custard following packet instructions.

6

Cut cake into slices and serve warm with custard.