Apricot Cake Recipe

Preparation:
Make a volcano on top of the marble with 150grs of flour, make a circle in the center and add the egg, the diced butter, 300grs of sugar and a little grated lemon peel. Knead first with a spoon to join all the ingredients and after work with your hands until you get a fine and compact paste. Sprinkle flour on the marble and stretch the dough until you get a layer of ½ cm in thickness.

Butter 10 molds for flat cupcakes and are wrapped with the dough. Place 3 or 4 peeled apricots in each, placing them with the hollow part downwards, sprinkle them with a little sugar and let them cook in the oven for 15 to 20 minutes.

Boil the remaining apricots with water, strain them and mix them with the remaining sugar and cook them at a low flame stirring them with a wooden spoon until you get a thick jam which is spread on top of the apricots, painting the surrounding paste with a brush.

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