Sometimes, a very simple cake that doesn’t take hours to make is nice too! This one combines flavours that are completely new to me: apricot and rosemary. It has to be said that it’s a well-known pairing that works perfectly. It was about time I tasted it! It’s on Philou ‘s blog that I found the recipe: apricot, rosemary, but also honey and olive oil.
I didn’t have any lemon blossom honey, so I replaced it with acacia honey (but I’ll try to find some for next time). As for the rosemary olive oil, you simply make it yourself by heating the oil and then leaving the rosemary to infuse in it for about thirty minutes. Easy peasy! You can even do it the day before.
The first time I made this dessert was last Sunday for a meal with friends (Sabrina and Nellou, this recipe is for you <3). It was a huge hit (which really pleased me). So I did it again a few days later for the last meal at school. The softness of the cake, deliciously flavoured with rosemary, combined with the acidity of the apricot works wonderfully! It’s really a recipe to keep up your sleeve 🙂
Ingredients & Method
2 components · Full recipe
Syrup
Ingredients
- 50 g (1.8 oz) sugar
- 5 tablespoons water
- 1 sprig of rosemary
- a few drops of bitter almond extract
- 100 ml (3.4 fl oz) Amaretto
Method
1
In a saucepan, bring the sugar and water to the boil.
2
Remove from the heat and add the rosemary sprig and a few drops of bitter almond extract.
3
Leave to cool.
Cake
Ingredients
- 500 g (17.6 oz) ripe apricots
- 3 tablespoons lemon honey
- 100 g (3.5 oz) flour
- 50 g (1.8 oz) ground almonds
- 100 g (3.5 oz) sugar
- ½ teaspoon baking powder
- 125 g (4.4 oz) butter
- 3 eggs
- 75 g (2.6 oz) rosemary-infused olive oil
- 1 sprig of rosemary
Method
1
Preheat the oven to 180°C / 350°F. Grease a round cake tin (26 cm (10.2 in) diameter).
2
Wash the apricots, cut them in half and remove the stones.
3
Arrange the apricot halves cut-side down in the bottom of the tin. Drizzle with honey.
4
In a saucepan, melt the butter. Leave to cool slightly.
5
In a bowl, whisk together the flour, ground almonds, sugar and baking powder.
6
Add the eggs one at a time, whisking well after each addition.
7
Add the melted butter and the rosemary-infused olive oil.
8
Remove the rosemary sprig from the cooled syrup, then add the syrup and the Amaretto to the batter. Mix well.
9
Pour the batter over the apricots.
10
Lay the rosemary sprig on top and bake for approximately 35 minutes.
11
Leave to cool in the tin for about 5 minutes.
12
Run a knife around the edge to loosen the cake, then flip it onto a serving plate.
13
Serve on a presentation plate. You can accompany this cake with a small vanilla whipped cream.
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