1 1/2 cup wholewheat flour
170 ml whipping cream (regular cream will do as well)
3/4 cup brown sugar (regular sugar can also be used)
2 tsp baking powder
1/4 tsp salt
1 tsp vanila essence
1/2 cup dried apricots, cut lengthwise
2-3 drops each of yellow and red food color (optionally, to give the cake the same hue and color as the apricots)
Sift the flour, baking powder, and salt and keep aside. In a bowl, whip cream till smooth and creamy. If using whipping cream, whip till soft peaks are formed. The more you whip, the lighter and creamier the cake will be. Now add the sugar and whip till mixed well. Add the egg and the vanila essence and whip till smooth. Now fold in the flour little at a time and mix. Continue till all the flour is incorporated. Add the food colors and mix well. Now add the sliced apricots to the batter, reserving a few for garnishing on the top.
Pre heat the oven at 180 degree celsius. Grease a medium bundt pan and pour the batter. Tap the bottom a few times on the kitchen counter to remove any air bubbles. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and let it cool completely on a wire rack before storing in air tight container.