- in a bowl with a whisk or the bowl of a mixer, combine the 75 grams of soft butter with the 75 grams of sugar, salt and vanilla and mix until creamy
- then add the whisked eggs and honey to the mixture and mix well, followed by the flour and almond powder and mix again
- butter your individual cake moulds
- carefully cut your apricots in half and remove the kernel
- in a small pan, melt the 2 tablespoons of butter with 4 tablespoons the sugar on low heat until it becomes a light brown caramel
- carefully and quickly pour the soft caramel inside the individual cake moulds (mine are silicone moulds) which will solidify quickly, then place 1 whole almond in the middle and cover with a half apricot, flat-side down
- preheat the oven to 165°C
- pour the batter in each mini-cake mould, about ¾ full and bake for 30-35 minutes, until the dough rises slightly and is golden in colour
- in a mortar with pestel, grind the chopped fresh rosemary with 1 tbsp of sugar into a powdery texture
- remove cakes from the oven and let cool for 5 minutes only and then turn out the cakes gently when still hot (or the caramel will stick) and when cooled, sprinkle with the rosemary sugar and garnish with a few rosemary sprigs
- serve at room temperature or cooled
did you like ? share it !
Comments ? Questions ? Send me an email using the contact section below !
