Apricot Cake

For the apricot cake, caramelize 2 tablespoons of sugar in a saucepan, add 1 tablespoon of butter and the cream and simmer until the sugar has dissolved, then let cool.

Cream the remaining sugar with butter, salt and eggs, add the caramel, stir in flour and baking powder.

Butter a baking tray, smooth the dough on it, wash the apricots, halve and stone them. Sprinkle half of the almond slivers on the dough and place the apricot halves on top.

Sprinkle sugar and remaining almond slivers on top and bake the apricot cake at 170 degrees for about 45 minutes.

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