Apricot swiss roll

Heat the oven to 200C/180C fan/gas 6. Use a little of the melted butter to line a 30cm x 20cm rimmed baking tray with baking paper – it’s fine if the tray is slightly larger but the batter needs to evenly spread.

Simmer 25g of caster sugar and 50ml of water in a small pan over a low heat until the sugar has dissolved, then add the apricots and vanilla bean and seeds, tossing in the syrup. Simmer for 10 mins until soft. Strain into a bowl, reserving the syrup, and leave the apricots to cool. Discard the vanilla bean.

In a large bowl, use electric beaters to whisk the eggs, 115g of the muscovado sugar and the vanilla extract for 5 mins until thick and lighter in colour. Fold in the flour, then gradually fold in the melted butter. Tip the mixture into the tin, tipping so the mixture spreads evenly. Give it a few taps on the worksurface to get rid of any air bubbles. Bake for 10-12 mins or until cooked through and springy in the middle.

Lay out a piece of baking paper slightly larger than the baking tray and scatter with the remaining caster sugar. Carefully turn out the cake and trim ½ cm from the longer sides to create neat edges. Roll up the sponge as tightly as possible, starting from one of the shorter sides, rolling the paper with it – you might experience a few small cracks which is fine. Leave rolled up until completely cool.

Using an electric beater, beat together the cream, remaining brown sugar and a pinch of salt until the mixture starts to form soft peaks. Fold in half the apricots. Combine the reserved syrup with the apricot brandy. Carefully unroll the cake and brush the entire inside surface with the syrup. Spread the cream over the cake, leaving a 1cm border. Scatter over the remaining apricots and carefully reroll without the baking paper. Transfer to a board, slice and serve.