Rosemary Apricot Cake
Ingredients
Rosemary Oil
5 Tbsp Olive Oil
1 Good Size Rosemary Sprig
Apricot Purée
4 Ripe Apricots
2 Tsp Agave
2 Tbsp Water
Cake
2 Cups Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/3 Cup Cane Sugar
1 Egg
1 Tsp Vanilla Paste
1 Cup Almond Milk / (milk of choice)
4 Tbsp Apricot Purée
5 Tbsp Rosemary Oil
Directions
Rosemary Oil:
1. In a small sauce pan add 5 tbsp olive oil and the rosemary. Bring the oil to a boil. Once boiling reduce heat to low, and cover. Let the oil steep for 30 minutes before removing the rosemary and letting cool.
Apricot Purée:
1. In the base of your blender add the apricots, agave, and water. Blend on high until smooth and creamy.
2. Once blended strain twice to ensure smoothness. Set aside.
Cake:
1. Preheat oven to 350°F or 180°C and oil a cake pan with coconut oil
2. Sift the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixture add the egg, vanilla, almond milk, apricot purée, and oil. Mix until throughly combined.
4. Add the flour mix into the egg mix. Using the paddle attachment or a spatula mix on low speed just until combined. Add in the sugar and mix again until smooth.
4. Pour the batter into a oiled cake pan and place in the oven for 20-30 minutes or until the center is done but soft.
5. Once the cake is out of the oven allow to cool completely.
6. If you wish to frost it I used French buttercream and topped the cake with dried apricots and French rosemary. This part can be up to your imagination!
Buttercream recipe coming soon!!!!!!! I promise!
Recipe Recap
Ingredients
Rosemary Oil
5 Tbsp Olive Oil
1 Good Size Rosemary Sprig
Apricot Purée
4 Ripe Apricots
2 Tsp Agave
2 Tbsp Water
Cake
2 Cups Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/3 Cup Cane Sugar
1 Egg
1 Tsp Vanilla Paste
1 Cup Almond Milk / (milk of choice)
4 Tbsp Apricot Purée
5 Tbsp Rosemary Oil
Directions
Rosemary Oil:
1. In a small sauce pan add 5 tbsp olive oil and the rosemary. Bring the oil to a boil. Once boiling reduce heat to low, and cover. Let the oil steep for 30 minutes before removing the rosemary and letting cool.
Apricot Purée:
1. In the base of your blender add the apricots, agave, and water. Blend on high until smooth and creamy.
2. Once blended strain twice to ensure smoothness. Set aside.
Cake:
Preheat oven to 350°F or 180°C and oil a cake pan with coconut oil 1. Sift the flour, baking soda, baking powder, and salt. Set aside.
2. In the bowl of a stand mixture add the egg, vanilla, almond milk, apricot purée, and oil. Mix until throughly combined.
3. Add the flour mix into the egg mix. Using the paddle attachment or a spatula mix on low speed just until combined. Add in the sugar and mix again until smooth.
4. Pour the batter into a oiled cake pan and place in the oven for 20-30 minutes or until the center is done but soft.
5. Once the cake is out of the oven allow to cool completely.
6. If you wish to frost it I used French buttercream and topped the cake with dried apricots and French rosemary. This part can be up to your imagination!
Noteskeep this recipe under control by doing each recipe separately and in the order they are posted. This will ensure you are focused and will help the end result turn our marvelous!
Have fun with it and enjoy the experience!