Instructions
Follow the steps and taste along the way.
Prepare the pan and apricots
Preheat the oven to 175 °C (350 °F), using conventional top and bottom heat. Grease a 22 cm (9-inch) round cake pan with butter. Halve the apricots, remove the pits, and cut any larger halves into quarters.
Let the cornmeal soak
In a bowl, mix the cornmeal with the plain yogurt and leave to stand for 10 minutes. Finely grate the lemon, squeeze out 15 ml of juice, and finely chop the rosemary.
Mix the batter
Whisk the eggs and sugar until the mixture is slightly paler and the sugar has partially dissolved. Stir in the oil, lemon zest, and 15 ml of lemon juice. Add the yogurt and cornmeal mixture, all-purpose flour, baking powder, salt, and rosemary. Mix just until no dry spots remain.
Arrange the apricots and bake
Pour the batter into the prepared pan and smooth the surface. Arrange the apricots cut-side up and gently press them into the batter. Bake for 40 to 45 minutes, until the edges are golden and a skewer inserted into the center of the cake comes out without any raw batter.
Let the cake cool
Leave the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack. Let it cool for at least another 25 minutes before slicing so the crumb can set and the apricots stay juicy.
