Ingredients

• 150g/5½oz caster sugar
• 150g/5½oz butter
• plus extra for greasing
• 150g/5½oz self-raising flour
• ½ tsp baking powder
• 3 free-range eggs
• 1 lemon
• zest only
• 100g/3½oz caster sugar
• 100ml/3½fl oz white wine
• 4 cardamom pods
• lightly crushed
• 1 vanilla pod
• split
• 55g/3oz dried apricots

Directions

• For the citrus sponge
• place the sugar and butter into a food processor and blend until combined.
• Add the flour and baking powder and blend again.
• Add the eggs and lemon zest and blend until smooth.
• Spoon equal quantities of the cake batter into two greased microwave-safe ramekins (to half-fill) and cover with cling film before microwaving at full power for 3½ minutes
• or until risen and cooked through.
• For the syrup
• place the sugar and wine into a small pan over a medium heat and bring to the boil.
• Add the cardamom
• vanilla pod and apricots and reduce the heat to simmer for 5-6 minutes
• or until the liquid has reduced and is slightly syrupy.
• To serve
• turn the sponges out onto serving plates. Spoon the apricots and syrup over the sponges.