Here in Andalucia you can already buy apricots, and as I loved this cake so much, I decided to make the same batter but bake in muffins-pan.
Next time I will do just half of the batter but double the amount of apricots. So you will get more juicy muffins.
115 g melted butter
100 g brown sugar
2 tb cream
2 cardamom pods
115 g flour
135 g almonds, grated
1 1/2 ts baking powder
3 apricots, cut into small pieces
1 tb brown sugar
1 tb flaked almonds
Preheat oven to 200°C.
Topping: Mix sugar, apricots and flaked almonds and let stand for 30 minutes.
Separate the seeds of the cardamom pods. Crush the seeds in a mortar.
Grease 6 muffin-pan cups or line with paper baking liners.
In large bowl, stir together flour, crushed cardamom seeds, baking powder and almonds.
In medium bowl, mix together melted butter, eggs and sugar until pale and fluffy.
Mix the flour mixture with egg mixture.
Spoon batter into prepared muffin-pan cups.
Spread prepared apricots over muffins.
Bake 25 to 30 minutes, until a toothpick inserted in center of muffin comes out clean.
Optional: Dust with icing sugar before serving.
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