Apricot Cake

Ingredients
Fruit layer:
 * 1 cup Honey
 * 1/2 cup vegetable oil
 * 3 tsp. arrowroot dissolved in 1 cup water
 * 1 tsp. vanilla extract
 * 1 1/2 cups unbleached all-purpose flour
 * 1 cup whole-Wheat pastry flour
 * 3 tsp. baking powder
 * 1/2 tsp. baking soda
 * 1/8 tsp. salt
 * 1 1/2 lbs. ripe apricots, quartered and pitted (4 cups)
 * 3/4 cup slivered blanched almonds (4 1/2 oz.), roughly chopped
 * 1/4 cup Honey
 * 1 tsp. vanilla extract
 * 2 Tbs. unbleached all-purpose flour

Directions

 * 1) Preheat oven to 350F. Grease 10-inch springform pan.
 * 2) Make fruit layer: In large bowl, mix together all ingredients except flour.
 * 3) Sprinkle flour over fruit and toss once or twice to blend. Set aside.
 * 4) In another large bowl, mix Honey, oil, arrowroot mixture and vanilla.
 * 5) In third large bowl, mix both flours, baking powder, baking soda and salt.
 * 6) Sift flour mixture over Honey mixture and stir to blend thoroughly.
 * 7) Pour a little less than half the batter into prepared pan and spread evenly.
 * 8) Spoon apricot mixture in an even layer over batter.
 * 9) Pour remaining batter over apricots and spread evenly. Bake 30 minutes.
 * 10) Cover with foil and bake until toothpick inserted in center comes out clean, 35 to 40 minutes more.
 * 11) Cool in pan on a wire rack 10 minutes, then remove side of pan.
 * 12) Cool completely before cutting. Serve in small squares.