There's hardly anyone who could resist a savory chocolate cake, right? But when it comes to summer desserts, things can be a little easier every now and then in the heat. Of homemade onesIce cream barsup toLow Carb EisThere are a lot of delicacies that give us plenty of enjoyment. But how about something fruity for a change? Fine, sweet and wonderfully aromatic – the apricot season begins at the end of May and the fruits not only taste wonderful on their own, but also in dessert. Sometimes the combination of a few ingredients that ripen at the same time creates a surprisingly good harmony that seems so natural, as if we couldn't do it any other way. Lavender and apricots are such a beautiful pair for us. Don't believe us? Then see for yourself and try out our apricot cake with lavender recipe or some of the variations we have for you!
Apricot cake with lavender and walnuts according to Ottolenghi
Loving you and your familyObstdesserts? Then this Ottolenghi apricot cake with lavender and walnuts is just right for you! Yotam Ottolenghi is an Israeli celebrity chef who has published various cookbooks and owns 4 restaurants in London. He is known for experimenting with combinations of ingredients that you would otherwise never try, but that taste incomparably good and harmonize perfectly with each other. And here comes his recipe for the best apricot cake with lavender!
Ingredients:
- 190 grams butter, diced and at room temperature
- 210 grams of sugar
- 120 grams ground almonds or almond flour
- 120 grams walnuts, roughly chopped
- 4 large eggs, beaten
- 90 grams of wheat flour
- 1 pack of vanilla sugar
- 2 tbsp olive oil
- 1 TL Vanilleextrakt
- grated zest of 1 lemon
- About 1 tablespoon lavender flowers, fresh or dried
- 600 grams of fresh apricots, halved and pitted
- A pinch of salt
For the icing:
- 50 grams of powdered sugar
- 1 tbsp freshly squeezed lemon juice
Preparation:
- Preheat the oven to 190 degrees and line a 20 centimeter diameter springform pan with baking paper.
- Place the butter, sugar, vanilla sugar, olive oil and almonds in a large bowl and mix with a hand mixer.
- Gradually add the beaten eggs and mix well.
- Add walnuts, wheat flour, lemon zest, salt and 1 teaspoon of lavender flowers and mix everything together well.
- Pour the dough into the springform pan and distribute the apricots evenly on top. Make sure they don't overlap.
- Bake the cake for about 70-80 minutes. If it browns too quickly, simply cover it with aluminum foil.
- In the meantime, prepare the icing. To do this, mix the powdered sugar with the lemon juice until you get a liquid icing.
- Drizzle the icing over the still hot cake and sprinkle with the remaining lavender flowers.
- Allow to cool briefly and voilà – your delicious apricot cake with lavender is ready!
Light apricot tart with lavender
And here comes an apricot cake with lavender with a twist, as a tart! Crispy base filled with a wonderfully light and really delicious cream - this apricot tart is simply the epitome of summer!
Ingredients for the lavender sugar:
- 250 grams of powdered sugar
- 10 grams of dried lavender flowers
For the crust:
- 250 grams of wheat flour, sifted
- 125 grams cold butter, diced
- 60 grams of lavender sugar
- 1 egg and 1 egg yolk, lightly beaten
For the frangipane cream:
- 100 grams butter, at room temperature
- 2 large eggs, lightly beaten
- 100 grams of ground almonds
- 100 grams of lavender sugar
- 1/2 tsp almond extract
- 8 apricots, halved and pitted
Preparation:
- To make the lavender sugar, simply grind the powdered sugar and lavender very finely in a blender and then sieve.
- To make the dough, knead the butter and flour together with your hands.
- Add the lavender sugar and eggs and work everything into a smooth dough. Wrap in cling film and chill for at least 1 hour.
- In the meantime, prepare the frangipane cream. To do this, beat the butter with the lavender sugar in a large bowl until fluffy.
- Add eggs one at a time and mix well.
- Finally, stir in ground almonds and almond extract and mix well. Wrap in cling film and chill for 45 minutes.
- Preheat the oven to 190 degrees, grease a tart pan and dust it with flour.
- Spread the dough in the tin, press it flat and pull it up slightly around the edge. Prick several times with a fork.
- Spread the frangipane cream evenly over it, place the apricot halves on top and press down lightly.
- Sprinkle with a little more lavender sugar and bake for 40 minutes or until golden brown.
- Let cool and enjoy!
Apricot cake with lavender with a difference: delicious apricot muffins
How about making the apricot cake with lavender as muffins? Simple and really delicious – these apricot muffins are perfect for a special breakfast or a small snack in between! The preparation starts the day before, but it's definitely worth it. And the best part? This recipe also works with canned apricots, so you can enjoy the muffins even in winter.
Ingredients:
- 220 grams of wheat flour
- 220 ml milk
- 100 grams butter, at room temperature
- 100 grams of sugar
- 100 grams of honey
- 3 tbsp dried lavender flowers
- 2 Owner
- 50 grams of walnuts or almonds, chopped
- 1 THE Backpulver
- 250 grams of apricots
Preparation:
- Bring the milk with 2 tablespoons of lavender flowers to the boil the day before and let it steep, covered, for 12 hours or overnight. Then pour it through a fine sieve and collect the milk.
- Preheat the oven and line or lightly grease a 12-cup muffin tin with paper cases.
- Halve the apricots, remove the stones and dice them small.
- Mix wheat flour, baking powder and chopped walnuts.
- Mix the butter until creamy with a hand mixer for 4-5 minutes, gradually adding the sugar and 40 grams of honey.
- Then gradually stir in the eggs and lavender milk.
- Add the flour mixture and mix well with a spoon.
- Finally, fold in the apricots and stir everything well again.
- Pour the batter into the muffin cups and bake for 20-25 minutes.
- Brush the still hot apricot muffins with the remaining honey and sprinkle with the lavender flowers.
Pavlova cake with apricots and lavender
Filled with cream and fresh fruit – to us, nothing screams summer like a delicious Pavlova cake! Our Pavlova with apricots and lavender melts in your mouth and is the perfect dessert for your next barbecue party!
Ingredients for the Pavlova:
- 350 grams of sugar
- 30 grams of cornstarch
- 6 egg whites size. L, room temperature
- 1.5 tsp apple cider vinegar or lemon juice
- 250 ml cold whipped cream and 1/2 pack of cream stiffener
Apricot topping:
- 8 apricots, halved and pitted
- The juice and zest of a lemon
- A bunch of lavender sprigs
- 50 grams of honey
- 3 tbsp water
Preparation:
- Preheat the oven to 180 degrees.
- First place the apricots in a baking dish and drizzle with the lemon juice and lemon peel.
- Brush with the honey, add the water and top with the lavender sprigs.
- Bake for 20-25 minutes and let cool completely.
- For the Pavlova, reduce the oven temperature to 140 degrees.
- Place the egg whites in a clean, fat-free bowl and beat with a hand mixer until stiff.
- Now slowly add the sugar little by little and beat at high speed for 4 minutes until stiff.
- Sift the cornstarch over the egg white mixture and add the vinegar. Then mix briefly for a few seconds until everything is mixed together.
- Spread the meringue mixture onto a baking tray with a spoon.
- Reduce the oven to 100 degrees and bake the Pavlova cake for 75-90 minutes. In the meantime, don't open the door!
- Turn off the oven and let the pavlova cool for 1 hour.
- Beat the cream with the cream stiffener until stiff and pour it onto the pavlova.
- Garnish with the apricots and sprinkle with a little powdered sugar.
