Honeymoon noble sweet

Ingredients

• 800 gApricots
• 200 gButter
• 180 gSugar
• 4 piecesEggs
• 300 gFlour
• 1 packetBaking powder
• 1 pinchSalt
• 1 tspLemon zest
• 250 mlHeavy cream
• 1 packetVanilla sugar

Preparation

1. 1Preheat the oven to 180°C (350°F) top/bottom heat and line a baking tray thoroughly with parchment paper.
2. 2Wash the apricots, remove the pits, and cut them into even halves.
3. 3Cream the room-temperature butter with the sugar and a pinch of salt for several minutes until fluffy.
4. 4Add the eggs one at a time, beating each one into the mixture for about 30 seconds.
5. 5Sift the flour with the baking powder and fold it into the batter along with the lemon zest just until combined.
6. 6Spread the batter evenly on the baking tray and arrange the apricots on top with the rounded side facing down.
7. 7Bake in the preheated oven for approx. 35-40 minutes until the cake is golden yellow and the fruit is soft.
8. 8Whip the heavy cream with the vanilla sugar until stiff and serve the cooled cake with a dollop of cream.