Today we want to surprise you with a flower-based recipe: one apricot and lavender flower cake.
Lavender is a herbaceous plant typical of Provence, but it is widespread throughout Italy, both in the plains and in the mountains, up to an altitude of 1800m.
It is a plant considered very precious since ancient times, used both in the cosmetic and herbal fields in the preparation of refined perfumes, ointments, mouthwashes or unguents, and in the food sector although with a less widespread use.
In cooking, both lavender flowers and lavender leaves can be used, the former in the preparation of desserts and biscuits as well as honey, the latter to flavour meat-based dishes or in the preparation of risottos when combined with rosemary.
In cooking, only dried lavender flowers are used., after harvesting it at the beginning of flowering. Experts recommend using small quantities given the aromatic intensity that could overwhelm the other ingredients.
The wonderful lavender plant with a purple color and an intoxicating scent It appears to play an important role in influencing human behavior in certain situations: when nebulized in a workplace, it improves productivity; in dental offices, it helps relax patients; and in daycare centers, it improves children's concentration, as well as purifying the air. Whether these are urban legends or not, it doesn't matter; what is certain is that in In the food field, lavender gives that extra touch which satisfies three of our senses: sight, taste and smell.
Why Lavender flowers are colorful to look at, good to eat and fragrant to smell.
To all the fiorgolosi You just have to try it and believe it!
Ingredients
250g of sugar
3 eggs
250g of flour
250g vanilla yogurt
40g butter
40g of seed oil (peanut)
1 sachet of yeast
lavender flowers
6 very ripe apricots
powdered sugar
Preparation
– Wash and cut the apricots into thin wedges and set them aside on a plate.
– Beat the eggs and sugar for a long time
– Add the other ingredients: eggs, soft butter, oil, yogurt, sifted flour, and baking powder.
– Add the lavender flowers by hand, using a spatula, moving from bottom to top. Use about two sprigs of lavender.
– Butter and flour a 24 cm diameter springform pan, preferably one with a springform.
– Pour the mixture and arrange the apricot segments in a radial pattern on the surface.
– Bake at 180° for about 40 minutes
– Enjoy your cake!
A heartfelt thank you to Marisa Gargiulo pfor sharing this “floral recipe” with us
