1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 20cm cake tin with baking paper. Put the dried apricots in a heatproof bowl, pour over 100ml boiling water and set aside for 10 minutes. Tip the apricots and their soaking liquid into a food processor and blitz until smooth.

2

Add the oil, lemon juice, eggs and the yogurt, and process for 2-3 minutes until thickened. Sieve the flour and baking powder into a bowl and stir in the polenta, caster sugar and the grated zest of 2 lemons. Gently whisk in the apricot mixture until combined.

3

Pour into the prepared tin and bake for 45-50 minutes, until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin completely then release carefully. Decorate with the pared zest of ½ lemon.