Apricot Daisy Cake

Directions

1. 1
   Preheat the oven to 325°F. Grease a 10-inch daisy-shaped cake pan and dust with flour, knocking out the excess. Beat the marzipan, vanilla seeds, whole egg, egg yolks, half the sugar (1/4 cup plus 2 tbsp), and a pinch of salt until fluffy.
2. 2
   In a separate bowl, beat the egg whites and remaining sugar until forming stiff peaks. Gently fold into the marzipan mixture. Sift together the baking powder, cornstarch, and 3/4 cup flour and fold in. Toss the diced apricots in remaining flour and fold into the batter.
3. 3
   Pour batter into the prepared pan and bake for 50 mins, or until a skewer comes out clean, covering with kitchen foil for the last 20 mins if the cake is browning too quickly. Turn out on to a wire rack and allow to cool.
4. 4
   Heat the jam in a saucepan and strain through a sieve. Brush over the cake. Arrange the apricot wedges in a circle in the middle of the cake. Stick 2 tbsp pistachios around the bottom of the cake. Allow to dry.
5. 5
   Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a zip-top bag or piping bag and cut off a small corner. Pipe around the petals of the daisy. Sprinkle the remaining pistachios over the center of the cake. Allow to dry.