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Apricot, Lavender and Almond Cake

Serves 6-8

  • 2 Tablespoons walnut oil
  • 220g caster sugar 
  • 120g ground almond meal
  • 4 egg, lightly beaten
  • 120g walnuts, freshly blitzed 
  • 90g plain flour
  • 1 tsp vanilla bean
  • zest of one lemon
  • 1 1/2 tsp lavender fresh or dried
  • 500g apricots or other beautiful stone fruit 


Icing sugar to Dust 

 

1. Preheat the oven to 190ºC (350ºF/Gas 4). Grease and line a 26cm cake tin with greaseproof paper. 

2. In a large mixing bowl combine butter, oil, sugar and almonds. Beat, using electric beaters until light and fluffy (high speed). Add eggs one at a time until incorporated.Using a silicone spatula, fold in walnuts, flour, vanilla, lemon zest, lavender and a good pinch salt.     

3. Cut apricots into thin, even wedges removing the pip carefully. Pour cake batter into the tin and arrange the apricot wedges around cake.

4. Bake the cake for 70-80  minutes or until a secure comes out clean. You can cover the top of the cake with foil if it starts to brown too much. When cake is cooled, give a light dusting with icing sugar and scatter over some fresh lavender. It looks and smells beautiful. 

Carrot Cake with Creamy Orange Icing

Yotam Ottolenghi has to be my ultimate food hero and we have shared so many of his wonderful Middle Eastern treats (both sweet and savoury) in our Kitchen Garden. Fantastic cookbooks for your collection - 'Plenty More' 


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!