At the blueberry farm we bought some apricots in addition to the blueberries. I had seen this recipe on a fellow food blogger's Instagram and wanted to make it right away. Lavender forever. I didn't have a springform pan, so I split the cake into 2 pans. The recipe is from Plenty More via The Baking Bird. I've been cooking my way through Plenty (the original book) now that it's summer and all the vegetables are in season. Our tomatoes are just ripening now.
- ¾ cup plus 1 Tablespoon unsalted butter, room temperature
- 2 Tablespoons coconut oil
- 1 cup plus 1½ Tablespoons white sugar
- 1¼ cups almond flour
- 4 eggs, beaten
- 1 cup pecans
- ¾ cup all-purpose flour
- 1/8 tsp sea salt
- ½ teaspoon almond extract
- grated zest of 1 lemon
- 1½ teaspoons dried lavender buds
- 11 ripe apricots, halved and pitted
- Turbinado sugar
- Preheat oven to 375 degrees F. Grease 2 8 inch pans.
- Process the pecans and lavender in a food processor until the mixture looks like coarse crumbs. In a large mixing bowls, combine The butter, oil, sugar, and almond flour until fluffy. Add the eggs one at a time, whisking after each addition to incorporate fully. continuing to beat until well incorporated. Fold in pecans, lavender, flour, vanilla, lemon zest, and teaspoon salt.
- Fill pans with cake batter and arrange apricot halves cut side up. Push down slightly so they are securely in place in the cake. Sprinkle with turbinado sugar.
- Bake for 40 minutes until golden brown.
- I served each slice with a dollop of mascarpone and a drizzle of honey.
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