Orange and Roasted Nut Syrup Cake with Apricots

Preheat the oven to 170°C.

Syrup: Place all the ingredients except the liqueur in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes then take off the heat and stir in the liqueur. Set aside to cool and leave the cardamom pods in it to infuse.

Cake: Separate the eggs and put the whites and yolks in two separate large bowls.

Beat the egg yolks with ¾ cup of caster sugar until very thick and pale. Stir in the nuts, coconut and all the zest. The mixture will be thick.

Beat the egg whites until frothy then gradually beat in the ⅓ cup of sugar until thick and glossy. Using a large metal spoon, stir a large spoonful of the egg whites into the nut mixture to loosen then gently fold in the remaining egg whites in 3 batches.

Divide evenly between the tins and smooth the tops. Bake for 18-20 minutes or until the cakes have pulled away from the sides of the tins and are golden and firm to the touch. Set aside to cool.

Puree: Put all the ingredients in a saucepan and bring to the boil. Simmer for 15 minutes until most of the liquid has been absorbed and the apricots are soft. Remove the cardamom pods and star anise. Tip the apricots into a food processor and blend until smooth. Cool.

To assemble: Strain the syrup and reheat until hot. Invert the cakes onto a lined baking tray and peel off the baking paper. Gradually spoon half of the syrup over each cake, letting it seep in before adding more. Place one cake on a serving plate and spread with the apricot puree. Spoon over the cream and top with the second cake. Dust with icing sugar.