Slice the apricots in half, removing the pips. Place in a shallow dish and pour over the Campari ensuring they are all coated nicely. Ideally leave overnight if you have time to do so, otherwise leave for at least 1 - 2 hours.
Preheat oven to 180c. Line a standard round baking tin with baking paper and grease the sides well.
In a large mixing bowl combine the buckwheat flour and salt. Crack the eggs and add the whites to a separate bowl for later and add the egg yolks to a well in the centre of the buckwheat flour mix. Add in the honey, extra virgin olive oil, Campari juice from the soaked apricots and almond milk.
Use a wooden spoon to mix to a batter, and then set aside.
With either egg beaters or a whisk (or by hand if you are keen as we did!), beat the egg whites to soft peaks. Add 1/3 egg white into the batter and fold through till just combined. Follow with the other 1/3 and then fold in the final amount.
Spoon the batter into your prepared baking tin. Take the apricot halves and push them bum side into the batter, submerging some completely in the middle.
Place the cake in the oven to cook for 60 minutes, or until cooked through in the centre.
Once cooked, remove from the oven. In a small saucepan warm 1/4 cup of honey while cake is still warm and drizzle over, allowing the honey to seep into the cake. Allow the cake to now cool in the tin.
To serve, either slice and serve from the tin or carefully remove the cake and place in an airtight container. The cake will last for 3 days at room temperature, then place in the fridge.