Cake with apricots and rosemary
Resource from: Bella eats
Ingredients:
- 3/4 cup sunflower oil
- 1 lemon
- 1 stick of rosemary
- 1 cup spelt flour
- 5 eggs
- 1/2 cup unrefined sugar
- 10 apricots, halved and pitted
- 2 tbsp sugar
Preheat the oven to 180C/350F.
Grease a springform pan with some oil, then line the bottom with a round of parchment paper.
Grate lemon and put it into a larger bowl, add flour and finely chopped fresh rosemary.
Put yolks into another bowl, add sugar and beat them with an electric mixer until thick and pale (about 3 minutes). Then add oil and 1,5 tablespoon of lemon juice and beat until it is just combined.
Using a wooden spoon or a spatula, stir in flour mixture.
Beat the whites in another bowl until egg whites hold soft peaks.
Gently fold whites into the batter.
Transfer the batter into the prepared pan, place apricots across the top of the cake, cut-side up.
Sprinkle evenly the top with 2 tablespoons of sugar.
Bake for 45 minutes.
Ingredients:
- 3/4 cup sunflower oil
- 1 lemon
- 1 stick of rosemary
- 1 cup spelt flour
- 5 eggs
- 1/2 cup unrefined sugar
- 10 apricots, halved and pitted
- 2 tbsp sugar
Preheat the oven to 180C/350F.
Grease a springform pan with some oil, then line the bottom with a round of parchment paper.
Grate lemon and put it into a larger bowl, add flour and finely chopped fresh rosemary.
Put yolks into another bowl, add sugar and beat them with an electric mixer until thick and pale (about 3 minutes). Then add oil and 1,5 tablespoon of lemon juice and beat until it is just combined.
Using a wooden spoon or a spatula, stir in flour mixture.
Beat the whites in another bowl until egg whites hold soft peaks.
Gently fold whites into the batter.
Transfer the batter into the prepared pan, place apricots across the top of the cake, cut-side up.
Sprinkle evenly the top with 2 tablespoons of sugar.
Bake for 45 minutes.
