Apricot cake serves 10
450g apricots halved and stoned
2 tablespoons rose syrup
350g soft butter (plus a little extra)
350g rapadura sugar
6 eggs
350g ground almonds
Butter & line a 25cm (10”) round cake tin with parchment paper.
Arrange the apricots in the tin, spoon over the rose syrup.
Beat together butter, sugar, eggs, and ground almonds.
Spoon the mixture over the apricots and bake for 40 mins on 180°C/350°F/Gas 4 or until firm.
by Daphne Lambert