- 1 kilogram Apricots
- 250 grams softened Butter (or margarine)
- 200 grams Sugar
- grated zest of 1 Lemons (organic)
- 4 medium Eggs
- 150 grams Pastry flour
- 100 grams Semolina flour
- Baking powder
- 250 milliliters Apricot juice
- 1 packet Glaze powder
- 1 tablespoon chopped Pistachios
For the cake: Cut an "X" in the base of each apricot and blanch in boiling water for 1 minute. Shock in ice water, drain, peel then cut in half and pit.
Beat the butter until creamy. Add the sugar, lemon zest and eggs and beat until the sugar has dissolved. Stir in the flour, semolina and baking powder. If necessary, add milk.
Grease a baking sheet, fill with batter and smooth the surface. Arrange the apricots in the batter, cut-sides down, and bake in a preheated oven at 200°C (approximately 400°F) for 30-40 minutes.
For the glaze: Cook the glaze powder according to the package directions with the apricot juice. Spoon over the apricots then sprinkle the cake with pistachios.