Apricot and Rosemary Cake
Ingredients
8 to 10 Servings:
300 g softened butter
300 g sugar
1 vanilla bean
0.25 tsp salt
3 tbsp fresh rosemary leaves
400 g flour
4 tsp baking powder
200 g ground almonds
8 eggs
1.4 kg fresh apricots
100 g sliced almonds
Powdered sugar for dusting
Rosemary leaves for garnish
Instructions
Step 1
Line a baking tin with parchment paper. Preheat the oven to 160°C Circo Therm®.
Step 2
In a mixing bowl, beat together the butter, sugar, vanilla bean pulp, and salt until creamy. Finely chop the rosemary leaves and combine them with the flour, baking powder, and ground almonds.
Step 3
Beat in the eggs one at a time, then add the flour mixture and stir briefly until the dough is smooth. Spread the dough onto the baking sheet and smooth out the surface.
Step 4
Rinse the apricots, cut them in half, and remove the stones. Arrange the apricot halves on top of the dough with the flat sides facing down. Sprinkle with sliced almonds.
Step 5
Bake on the middle shelf for 40-50 minutes, until golden.
Step 6
Once baked, dust with powdered sugar and garnish with rosemary leaves. Serve warm on its own or with whipped cream.
