1 tin apricots (425 g)
2 eggs
1/2 dl rapeseed oil
1 dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
Pinch of salt
3 dl plain flour
1/2 dl potato starch
3/4 tsp baking powder
1 3/4 dl milk

To decorate
Dansukker Icing Sugar

Strain all the liquid off the apricots. Separate the eggs, putting the yolks and whites in separate bowls. Whisk together the yolks and oil. Combine the dry ingredients and gradually stir them into the yolk mixture, alternating with the milk. Beat the egg whites until stiff and fold into the cake mixture. Divide the mixture between 12 paper cases or greased muffin cups. Top each muffin with half an apricot, rounded side upwards. Bake at 175 °C (fan oven 150 °C) for about 20 minutes. Dust lightly with icing sugar before serving.