APRICOT, PISTACHIO AND ROSE LAYER CAKE
SERVES 12 TAKES 45 MINS (PLUS COOLING)
FOR THE FILLING * 6 ripe apricots, halved and stoned * 2tbsp honey or maple syrup * ¾tsp vanilla extract * ½tsp rose water (optional) * 1tbsp lemon juice FOR THE SPONGES * 6 eggs * 150g light muscovado sugar * 150g self-raising flour FOR THE ICING * 200ml whipping cream * 350g fat-free 0% Greek yogurt * 1tsp rose water (or 1tsp vanilla
