Apricot-Oat Breakfast Cake

Ingredients

• 3/4 cup (175 mL) dried apricot halves
• 1 cup (250 mL) boiling water
• 1/2 cup (125 mL) oat flour
• 1/2 cup (125 mL) all-purpose flour
• 1/4 cup (60 mL) yellow cornmeal
• 1/3 cup (75 mL) firmly packed light brown sugar
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 large egg plus 2 large egg whites
• 1/2 cup (125 mL) buttermilk
• 2 tbsp (30 mL) extra-light olive oil
• 1-1/2 tsp (7 mL) confectioners’ sugar