The cake wasn't too difficult to make. There were a few steps, but nothing I couldn't handle. I was a little confused as to when to add the ground ginger, but I put it in with the apricot puree. The butter/flour/egg mixture was a little stiff - almost a like a cookie dough, which terrified me when it came time to fold the egg whites in. I feared deflating them and getting a pancake since the eggs were the cake's only leavening. I took heart that Peter's photo didn't show a particularly tall cake and soldiered on.
The resulting cake is nicely fruity and nutty, and despite the abudance of honey in the syrup, not overly sweet. It is perfectly complemented by a cup of tea.
I didn't bother feeding it to Sir Pickypants since he doesn't like apricots and won't eat yogurt (I confess to not being fond of the stuff myself, but come on! Look at this cake!) I took it to work and half of it was gone within the first half hour at the office. I got at least one of glowing review from a coworker.
I'd say success!