• This is the next propose of using seasonal fruits – here apricots but you can use plums or cherries as well. It is common sponge like cake however not so common because of addition of small almonds’ pieces which you will feel as crunch by eating. On the top of cake lie apricots and whole cake is covered with lavender crumb. The cake smells beautiful during baking and after and taste very nice. Some gentleness of cake, some sourness of apricots and some sweetness of fragrant crumb exist here accordingly. Enjoy!

     

    round pan 8 inch

     

     Ingredients for cake:

    • ½ cup unsalted butter, softened
    • ½ cup sugar
    • ¼ cup light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • ¼  teaspoon salt
    • 75 g almonds, chopped finely (but not almond flour)
    • ¼ cup buttermilk
    • 6-7 apricots, pitted and halved

     Crumb topping:

    • ¾ cup all purpose flour
    • ½ cup sugar
    • 1/3 cup butter, melted
    • 25 g almonds, chopped finely (but not almond flour)
    • ½ teaspoon salt
    • 2 tablespoon dried lavender flowers or 1 tablespoon fresh flowers

     

     

    Grease and line baking pan. Preheat oven to 350°F.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in almond and vanilla extracts. The mixture could look curdled but it could be so.

    In a medium bowl, whisk together flour, salt, baking powder and almond flour. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. On the top of cake lie halved apricots cut part up. Pour over lavender crumb. Bake for 60-70 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 20 minutes then transfer to a wire rack to cool completely.

    Make crumb: mix together all ingredients until smooth crumbs form.

     

     

     

     

     

    The recipe is inspired by Cherry Crumb Cake from 'Bake from scratch', however changed a lot by me.

    Category: Fruits cakes.

    Tags: almonds, apricots, lavender.

  • Fresh apricots appeared in stores so it comes a possibility to bake new cake. On my blog already exist some apricot bakes but probably there was a lack of a tart. Here we have: shortbread base, apricot filling with a hint of lavender, top covered with flowers. The cake is very simple but also very tasty at the same time. Huge loads of fruits in a crunchy frame is always a good idea. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2  cups all purpose flour

    Filling:

    • 2 lbs fresh apricots
    • ½ cup sugar
    • 2 tablespoons corn starch
    • 1 tablespoon dried lavender petals (ground to the powder)

    Topping:

    • 1 egg
    • 1 tablespoon milk
    • 1 tablespoons granulated sugar

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: wash and pit apricots, slice them into half quarters. In a bowl mix together sugar, corn starch and lavender. Add apricots and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Drain the apricot mixture and spread over pastry base. Cut out flowers from remaining pastry and arrange them over the filling. Beat the egg with milk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: apricots, lavender.

  • This is classic bundtcake dough – butter creamed with sugar, then eggs, then flour. The black currants fruits are not very numerous to avoid weighting down the cake what might cause soggy texture. Among ingredients we have French black currant liqueur Creme de Cassis which gives main, clear and tangy flavour. Lavender suits perfectly this taste adding some herbal and light hint. The cake is moist and fluffy at the same time. All above make this a sin worth bake. Enjoy!

     

    10 cups budtcake pan

     

     Ingredients:

    • 1 cup butter, melted
    • 1 cup sugar
    • 2 tablespoons dried edible lavender
    • 2 teaspoons vanilla extract
    • ½ cup milk
    • 3 eggs
    • ½ cup black currant liqueur (Creme de Cassis)
    • 2 cups all purpose flour
    • 1 cup ground almonds (almond flour)
    • 2 teaspoons baking powder
    • ¼  teaspoon salt
    • 2-3 tablespoons black currant fruits

    Icing:

    • ½ cup icing sugar
    • 2 tablespoons black currant liqueur (Creme de Cassis)
    • 2 tablespoons water

     

     

     

    Preheat oven to 350°F. Grease the pan and dust it with flour.

    In a bowl stir together melted butter, lavender, sugar and vanilla extract. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and black currant liqueur to the butter mixture and stir (or mix with electric mixer) until combined. Add flour, ground almonds, baking powder and salt and mix until incorporated. Spoon the 1/3 of cake mixture to the prepared pan. Scatter 1 tablespoon black currant fruits. Spoon the next 1/3 of the cake mixture on the top and repeat with fruits. Spoon the rest of the dough over. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cooled then remove from the pan.

    Make icing: beat icing sugar with liqueur and water until smooth and thick but still liquid icing. Pour the icing over the top of the cake.

     

     

     

    Category: Fruit cakes.

    Tags: blackcurrant, lavender.

  • Shortbread cookies with lavender which gives subtle taste but could be clearly recognize. Cookies are paired and filled with lemon curd. This is traditional English spread made of butter, eggs, sugar and lemons. It is intensive in taste, very lemony, tangy and perfectly correspond with lavender. The upper biscuit has a hole in which we can see lemon curd and the announcement of flavour delight awaiting us. Enjoy!

     

    30 sandwich cookies

     

    Shortbread pastry:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 tablespoon dried edible lavender
    • 2  cups all purpose flour

    Lemon curd:

    • 1 ½ lemons
    • ½ cup sugar
    • ¼ cup butter
    • 1 egg
    • 1 egg yolk

     

     

    Shortbread pastry: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and lavender, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

    Preheat oven to 350°F. Line a baking tray with parchment paper.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off cookies shaped as you wish but keep in mind that they should match together because they will be paired. In the half of cookies cut off smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the lemon curd on bottom biscuit and cover with upper one.


     

    Category: Cookies.

    Tags:lavender, lemon.