Since the Summer is almost here, apricots are appearing in the stores. We went for a drive this past weekend and found a litte fruit store that was selling boxes of little apricots for only $3! Now having an abundance of apricots in the fruit bowl, the kids decided we needed to do something with them. This was the result:

Apricot tea cake
1 medium zucchini
2 eggs
2 TBS honey (more if you want to hide buckwheat flavour or like a sweeter cake)
1 tsp vanilla
1 TBS coconut oil
80g buckwheat flour
30g tapioca flour
1 tsp bicarb soda
1 tsp creme tartar
1/4 cup shredded coconut (optional)
6 fresh apricots

Preheat oven to 180degrees C and line a 20cm cake pan with baking paper
Peel zucchini (this is purly for aesthetics, so you can't see green flecks) and place zucchini in food processor. Process until finely chopped. Add eggs and all wet ingredients and process again until well combined. Sift in dry ingredients and gently combine (I did this by hand to try and keep some lightness in the cake). Dice 3 apricots and carefully stir through batter. Pour batter into lined cake pan and decorate with remaining apricots. My kids made a sort of sun with a face. Bake in oven for approx. 20mins, testing with a skewer. Turn on to wire cooling rack and allow to cool for a little while before slicing, although eating it whilst still warm is delicious. If it's not sweet enough for you, drizzle with a little melted coconut oil and honey, or cook up a few more apricots to make a sort of puree to use as a spread on it.

After the kids decorated it, prior to baking

We put some almonds on for eyes and dusted it with a tiny bit of xylitol for decoration.