Sep 10, 2016

Nut cake with apricots and lavender

Ingredients for 23cm cake pan:
*adapted frm Plenty More by Yotam Ottolenghi

- 180g butter, softened and cubed
- 2 tbsp walnut oil
- 200g caster sugar
- 120g ground almonds
- 1/2 tsp vanilla extract
- 4 free-range eggs
- 100g coarsely ground walnuts
- 100g all-purpose flour
- zest from 1 lemon
- 1,5 tsp dried lavender
- 500g fresh apricots, halved

+ 50g powdered sugar and 1-2 tbsp lemon juice for icing

1. Preheat the oven to 190C/374F.

2. In a large bowl, beat the butter with sugar, oil, almonds and vanilla. Add the eggs, one after another, mixing well after each one. Mix in the flour, walnuts, lemon zest and 1 tsp of lavender.

3. Transfer the batter to your lined pan and arrange the apricot halves on top. Bake for 70-75 minutes, covering the top with foil if it starts to brown too much.

4. Mix the powdered sugar with lemon juice until you reach a smooth, bit runny icing. Decorate the cooled cake and sprinkle with the rest of dried lavender.


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