Half a glass of milk – Half a glass of Mallorcan olive oil – 1 glass of sugar – 250g of wheat flour – 4 eggs – Half a packet of yeast – 10 or 12 apricots – A slice of sobrassada sliced into small pieces
Beat the egg yolks with the sugar in a bowl until they turn white.
Next add the oil, the flour and yeast mix and, finally, the beated egg whites. Mix gently.
Next spread the tray with butter and sprinkle on a small amount of flour. Pour the contents of the bowl into the tray, placing the sliced apricots and sobrassada in the centre.
Preheat the oven to 180º and bake for 20 to 30 minutes.
When the cake is ready, sprinkle with icing sugar.
Preparation time: Max. 1 hours