Apricot cake

A scrumptious, scented apricot cake, which makes a great dessert.
It's reassuringly simple to make, but the inclusion of the rosemary and lemon lifts it out of the ordinary and the Mascarpone gives it a luscious moistness, lending itself to dessert status. 
Of course, you could just eat it with a cup of tea, I think Earl Grey would be particularly complimentary.
However you choose to indulge, I am sure you will enjoy this.

150g soft dried apricots
50ml dry sherry
2 strips of thinly pared lemon zest
1 sprig of rosemary

Put everything into a small pan and simmer gently until all the liquid has been absorbed by the apricots.
Discard the rosemary and lemon zest and set the apricots aside to cool.

120g butter
120g sugar
70g Mascarpone
70g ground almonds
40g self raising flour
½ teaspoon vanilla extract
2 eggs
Handful of flaked almonds.

Pre-heat the oven to 170ºC
Grease and flour an 8½" cake tin.
Chop the cooled apricots.  Beat the butter, Mascarpone and sugar until light and fluffy, then add the eggs and vanilla and continue beating thoroughly.
Stir in the flour, ground almonds and chopped apricots.
Spoon into the prepared cake tin and spread evenly.  Scatter the flaked almonds evenly over the top of the cake.
Place in the oven and cook for 20 minutes, or until a skewer comes out clean.

Leave to cool for 10 minutes, then turn out of the tin and serve with more Mascarpone or better still, some clotted cream.

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