Rosemary Apricot Cake

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Ingredients

Rosemary Oil:

• 5 tbsp olive oil

• 1 large rosemary Ssrig

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

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Method

Rosemary Oil:

1. In a small saucepan, add 5 tbsp of olive oil and the rosemary. Bring the oil to a boil. Once boiling, reduce the heat to low and cover. Let the oil steep for 30 minutes before removing the rosemary and allowing it to 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 the oven to 350°F (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 mixer, add the egg, vanilla, almond milk, apricot purée, and oil. Mix until thoroughly combined.

4. Add the flour mixture to the egg mixture. Using the paddle attachment or a spatula, mix on low speed just until combined. Add the sugar and mix again until smooth.

5. Pour the batter into the oiled cake pan and place it in the oven for 20-30 minutes or until the center is set but soft.

6. Once the cake is out of the oven, allow it to cool completely.

7. If you wish to frost it, I used French buttercream and topped the cake with dried apricots and French rosemary. This part is up to your imagination!

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Notes

• Keep this recipe manageable by preparing each component separately and in the order they are listed. This will help you stay focused and ensure the end result turns out marvelous!

• Have fun with it and enjoy the experience!

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