Apricot Cake with Rosemary

A simple but delicious cake recipe:

Line the bottom of the pan with parchment paper and butter the edges well.

For the cake, mix vanilla pulp, butter, sugar and salt until well creamy. Chop rosemary needles very finely and mix with flour, baking powder and almond kernels. Add to the butter along with the eggs and stir everything together until smooth. Pour into the pan and spread until smooth.

Preheat the oven to 180 °C top/bottom heat.

Rinse the apricots, cut them in half and remove the seeds. Place the apricot halves on the dough with the bulge facing up. Sprinkle 6 tbsp almond flakes on top.

Bake the cake in the middle of the oven for about 50-60 minutes. Take it out, let it cool down and remove it from the baking pan.

Roast the remaining almond flakes without fat in a frying pan, place on a plate and cool. Spread the apricot jam through a tea strainer. Brush the edge of the cake with the jam and stick the almond flakes on top.

Sprinkle the cake with powdered sugar and garnish with a nice sprig of rosemary.

Whip the whipped cream, mix it with the vanilla sugar and bring it to the table with the cake.

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