Delicious Cardamom Cake with Mascarpone Cream

Preheat your oven to 160°C (320°F) with convection. Line a loaf pan with parchment paper to ensure the cake doesn't stick.

In a large bowl, mix together the sugar, eggs, and vegetable oil until fully combined. Then, gently stir in the sour cream, ground cardamom, and vanilla.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until homogenous. Incorporate the melted butter and mix again.

Pour the batter into the prepared loaf pan and bake in the preheated oven for 55–60 minutes, or until the cake has risen and a skewer inserted comes out clean. Once done, remove from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely prior to frosting.

In a clean bowl, whip together the mascarpone cheese, heavy cream, and vanilla paste until you achieve soft peaks. This consistency is perfect for spreading on the cake.

Spread the cream generously over the cooled cake and place it in the refrigerator for 40-50 minutes to firm up the frosting.

Start by washing the apricots and removing their pits. Cut them in half (or quarters, as you prefer) and place them into a heavy-bottomed pot.

Add the lemon juice, sugar, and water to the pot. Cook over medium-low heat, stirring regularly. It's essential to maintain a gentle heat to avoid burning the fruit and sugar.

Continue cooking until the apricots are tender but not completely falling apart. The time will vary based on your pot and heat.

Allow the apricots to cool completely before layering them on top of the frosted cake.

Enjoy your delightful cardamom cake!