Lavender, apricot and ricotta cake

Ingredients

250 g dried apricots

2 Tbsp Cointreau

2 Tbsp sugar

125 ml boiling water

125g butter

125g sugar

300g flour

200g ricotta

3 eggs

2 tsp baking powder

vanilla bean, split

2 Tbsp fresh lavender flowers

How to

Boil water with Cointreau and 2 Tbsp sugar. Pour over the dried apricots and let rest for 15-20 minutes. Put them in the blender until rughly chopped.

Prepare the cake batter: beat butter, vanilla and sugar until fluffy. Add the eggs, one at a time. Add flour and baking powder. Finally add the ricotta and mix roughly. Put the batter in a 20 cm baking tin, lined with packment paper, and cover the surface with the apricots.

Bake at 180° for 20 minutes, then put over the cake some foil to prevent the surface from burning. Let bake for another 25 minutes.