Caramelized cake prepared from “ARTE” apricot compote

Start by preparing the caramel in the pan in which you will bake the cake, this can be a pan or saucepan with a suitable diameter. Allow it to cool for a few minutes and arrange the apricots with the cut side down.

Grease the walls of the pan with butter and proceed to the preparation of the cake mixture.

Beat the eggs together with the sugar and a pinch of salt with a mixer until white, add the yoghurt to them, when it is absorbed, sift the flour to which you have added on the mixture baking powder and vanilla. Stir gently until the flour is absorbed by the eggs and pour in a thin stream of melted butter. Finally, season with rum. Pour over the prepared apricots and bake in advance in a preheated oven at 160 degrees with a fan on, for about 45 minutes to a nice golden color. Once you take out the cake, while it is still warm, pour 100-150 g of the juice of the compote into the pan, if you wish you can add a little more rum for a stronger flavor. After 30-40 minutes, flip into a suitable plate and syrup with a little more juice. Serve with sour cream or skim milk, you can grate a little lime peel for an even more pleasant aroma.