For the syrup
"2 cups of dried apricots without pits"
"1 cup of water"
"1 cup of sugar"
For the batter
"1 cup of butter"
"1 1/2 cups of all-purpose flour"
"1 1/2 cups of sweet potato puree"
"1 cup of milk"
"1 teaspoon of active dry yeast"
"4 large eggs"
"1 teaspoon of salt"
"Zest from 2 lemons, cut into thin strips for garnish"
"Butter for greasing"
For the syrup
"2 cups of dried apricots without pits"
"1 cup of water"
"1 cup of sugar"
For the batter
"1 cup of butter"
"1 1/2 cups of all-purpose flour"
"1 1/2 cups of sweet potato puree"
"1 cup of milk"
"1 teaspoon of active dry yeast"
"4 large eggs"
"1 teaspoon of salt"
"Zest from 2 lemons, cut into thin strips for garnish"
"Butter for greasing"
Prepare the syrup
In a saucepan, bring to medium heat the apricots, water, and sugar
Let it simmer for five minutes or until the apricots are soft and the syrup has thickened
Reserve in a bowl and let it cool
Prepare the batter
In an electric mixer, beat the butter and flour for five minutes or until it forms a smooth and fluffy cream
Add the remaining ingredients and continue beating until well combined
Grease the bottom of a 25 cm (10 inch) springform pan with butter and coat the sides with butter as well
Spread the apricots and half of the syrup at the bottom of the pan, then pour the batter over them
Bake in a preheated oven at 200°C for 35 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven, let it cool, then unmold
Drizzle with the remaining syrup, garnish with lemon zest strips, and serve.
