Heat the oven to 180°C / 350°F / Gas 4. Grease the sides and line the base of an approximately 20cm x 30cm deep-sided oven dish, leaving some baking paper overhanging at the two short ends of the tin - this will help you to lift it out later.

In the bowl of a stand mixer, or using an electric hand mixer, beat the sugar and eggs together for 5 minutes until thick and pale. While still beating, drizzle in the oil and vanilla extract and beat for another 2 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt, then sift over the wet mixture. I like to then remove the heather from the machine and use it by hand to mix the flour and wet mixture together until smooth and just combined. Stir in the poppy seeds, then pour into the prepared tin, smoothing the top with a spatula.

Press the halved apricots, cut side up, into the batter. Depending on the exact size of your tin you may have a few left over but I usually get five rows of four apricot halves. Place the tin in the middle of the preheated oven and bake for 25-30 minutes until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Meanwhile, stir together the honey and rum in a small bowl.

When you remove the hot cake from the oven, gently brush all over with the honey rum mixture, allowing it to absorb a little bit using it all up. Allow the cake to cool in the tin for 10 minutes before lifting out to cool completely on a wire rack.

When cool, remove the baking paper from the underside, dust generously with icing sugar and serve. As stated above, the cake will become moister over a day or two, but if you truly can’t wait, serve with a big dollop of yoghurt or whipped cream.