Steps
- Preheat the oven to 350°F / 175°C. Line a 9 × 13in / 23 × 33cm baking pan with parchment paper. Halve and pit 1kg of ripe apricots.
- Separate 4 large eggs. Beat the whites with 1 pinch of salt until stiff peaks form.
- Beat 200g of softened unsalted butter, 180g of sugar, and the yolks for 5-10 minutes, until pale and thick.
- Beat in 120g of sour cream, 1 teaspoon of vanilla extract, and the grated zest of 1 lemon. Briefly mix in 300g of all-purpose flour and 1½ teaspoons of baking powder.
- Fold in the egg whites in two additions. Spread in the pan and place the apricot halves on top, cut sides up, without pressing them down.
- Bake for 45 minutes, until golden and a skewer comes out clean. Cool before cutting into squares.