140g Neo-Flour Premium Manioc
100g honey + 1 tbsp
1 tbsp of rose water
50g brown sugar
2 capsules of saffron powder
½ sachet of baking powder
1 pinch of salt
Cut the dried apricots into quarters. Soak them in 1 tablespoon of honey in 100ml of water for 20 minutes. Add 1 tablespoon of rose water and leave to stand.
Preheat the oven to 150°C. Butter and sweeten a cake tin.
Beat the butter to become creamy.
In a bowl, mix together the eggs, brown sugar, saffron and 100g of honey until the mixture whitens. Add the Neo-Flour and the yeast, then add the creamy butter. Drain the apricots and cut them into thick strips. Stir them into the dough. Add a small pinch of salt, then pour into the pan.
Put in the oven and cook for 1 hour. At the end of cooking, let cool and unmould.