Heat oven to 180 °C. Put 30 g of oats aside.

Place remaining oats in a food processor and blend thoroughly until they become fine-grained oat flour. Mix the flour in a bowl with coconut sugar, soft butter, eggs, and baking soda. Knead the sticky dough with bare hands. Halve the dough and work the 30 g of oats into one half. Wrap both halves in plastic and let harden in fridge (for approx. 1 hour).

Take a square or rectangular baking tin (20 × 20 cm) and cover with baking paper. Take one half of the dough (the one without whole oats) and grate roughly onto bottom of tin. Spread evenly and tamp down with your fingers.

Now, make the filling. Mix cream cheese, honey, eggs, and poppy seeds into a bowl. Stir and pour mixture onto grated dough. Smooth out with a spoon.

Halve apricots, pit them, and place on the filling. Top with other half of the grated dough (with oats). Place tin in oven and bake for 45–50 mins at 170–180 °C.

Leave cake to cool down, then place in fridge for at least half an hour before serving so filling hardens and cake is easy to cut. Cut into 20 pieces. Store in fridge.