Dessert July 29, 2023
Note: Nice, light lavender flavor and very moist cake.
Cake Ingredients:
185g unsalted Butter
2 tablespoons Olive Oil 220g granulated Sugar 120g ground Almonds (blanched almond flour) 4 large Eggs, whisked
120g Walnuts, freshly blitzed in a food processor to a coarse powder
90g All-Purpose Flour
½ teaspoon Vanilla extract
grated zest of 1 Lemon
1½ teaspoons Dried Lavender flowers
⅛ teaspoon Kosher salt
600g Apricots, halved and pitted
Cake Directions:
Preheat the oven to 375ºF (190°C)
Place the butter, oil, sugar and almonds in a stand mixer and beat on medium-high speed until light and fluffy. Add the eggs in small additions and continue to beat until well incorporated. Fold in the walnuts, flour, vanilla, lemon zest, 1 teaspoon of the lavender and salt.
Line the base and sides of a 9-inch/23-cm cake pan with parchment paper. Pour in cake batter and level the top. Arrange the apricot halves in the batter. Bake in the oven for 70 to 80 minutes, covering with foil if it starts to brown.
Icing Ingredients:
50g Confectioners’ Sugar
1 tablespoons Lemon Juice
Icing Directions:
Whisk together the confectioners’ sugar and lemon juice to get a light, pourable icing, adjusting the amount of sugar or juice if needed. As soon as the cake comes out of the oven, brush [or pipe] the icing on top. Sprinkle the remaining ½ teaspoon lavender over the top and leave the cake to cool before serving.
Final Notes:
Make sure all apricots are ripe, it was kind of weird having some bites that were tart and some that were sweeter, like they should be. The ones around the edge browned more than the center, and that was really nice because they kind of caramelized.
I put the apricots in at an angle, and I would do that again because I liked how they were partially submerged into the batter.
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