3/4 cup sunflower seed oil
1 1/2 cups boiling water
3 eggs
3/4 cup white sugar
1/2 teaspoon lemon zest
1 teaspoon poppy seed extract
1 cup apricot preserves
Place sunflower oil, boiling water, eggs and sugar into a blender (in a glass or metal bowl, or in a cup). Roughly chop remaining ingredients. Pour into flour mixture and blend until well blended. Fold in lemon zest; stir in poppy seeds.
Pour into greased 8-inch square pan. Refrigerate 4 hours, stirring frequently.