Tea cake with Apricots

From Sally Wise's book "year in a bottle"

1 egg
3/4 cup sugar
1 1/2 cups self raising flour, sifted
1/2 cup milk
Finely grated zest of 1 lemon
1/4 cup lemon juice
60g butter, melted
750g preserved apricot halves,or peaches or pears, drained well
30g butter, melted extra
1 tsp ground cinnamon
3 tsp caster sugar

Preheat oven to 180'. Grease 20cm cake tin.

Whisk egg with sugar until well combined and creamy. Add flour, milk, lemon zest and juice and melted butter and whisk til smooth. Pour into prepared cake tin and smooth top.

Arrange apricot halves evely over top of cake in single layer. Place in oven and bake z30-40 min till cooked. Test with skewer. Leave in tin for 10 min, then take out of tin.

Brush top with melted butter and spri kle with cinnamon and sugar while cake still warm.

(need to refrigerate after has been standing for 4 hours)