7-8 apricots, cut into eighths
1 ts sugar [1]
1 large egg, yolk & beaten egg white
25 ml vegetable oil
25 ml water
1 ts orange blossom water
40 g sugar [2], including 1 tb vanilla sugar
65 g flour
1/2 ts baking powder
1 pn salt
oven: 180 deg C, preheated; about 30 minutes
pan: springform pan, 18 cm, greased
Spread sugar [1] over the bottom of the springform pan. Arrange the apricots in a decorative way.
Mix flour, baking powder and salt, set aside. Whisk oil, sugar [2] and the egg yolk until lightened and creamy. Gradually add water and orange blossom water. Add the flour mixture, stir just until mixed. Fold in the beaten egg white. Spread the batter evenly over the apricots. Bake until golden brown (toothpick test). Let cool for 15 minutes, then invert onto a wire rack and let cool completely before serving.