Rosemary and Dried Apricot Cake
Rosemary and dried apricot cake is a surprising and delicious combination that blends herbal flavors with the sweetness of dehydrated fruits. This simple and quick dessert recipe will win you over with its soft texture and rich filling, perfect for moments when you want to pamper family or friends. Additionally, it is an excellent choice for those looking to try an unusual cake variant. Here’s how you can prepare this wonderful dessert step by step.
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12
Ingredients:
For the dough:
- 245 g flour
- 1 tablespoon fresh rosemary, finely chopped
- 180 g soft butter
- 1/4 teaspoon salt
- 60 g powdered sugar
- 1 teaspoon vanilla extract
For the filling:
- 250 g dried apricots
- 100 g sugar
- 3 tablespoons honey
- 2 tablespoons rum (or brandy)
- a pinch of salt
- 1 1/2 cups water
For the crumbs:
- 45 g flour
- 100 g brown sugar
- 50 g cold butter
Instructions:
1. Preparing the dough: In a large bowl, mix the flour with the chopped rosemary and salt. This mixture will add a fresh and unique flavor to your cake.
2. Creaming the butter: In another bowl, beat the soft butter together with the powdered sugar and vanilla extract until it becomes a fluffy cream. This is an essential step as it will give the cake a light and airy texture.
3. Forming the dough: Add the flour mixture to the butter cream and mix well until you obtain a homogeneous dough. Avoid over-kneading to prevent gluten development.
4. Chilling the dough: Spread the dough with your hands in a greased or parchment-lined baking pan. This step is important for achieving an even base. Place the pan in the freezer for 20 minutes to firm up.
5. Preheating the oven: While the dough is chilling, preheat the oven to 175 degrees Celsius.
6. Baking the dough: Bake the dough in the oven for 25 minutes until it turns golden. Allow it to cool completely before adding the filling.
7. Preparing the filling: In a saucepan, combine the dried apricots, sugar, honey, rum, salt, and water. Simmer on low heat for about 45 minutes, or until the liquid evaporates. Stir occasionally to prevent sticking.
8. Transforming the filling into a paste: Once the filling is cooked, let it cool slightly, then use a blender to obtain a smooth paste. This will add consistency and make the cake easier to cut.
9. Preparing the crumbs: Mix the cold butter cut into flakes with the flour and brown sugar until you achieve a crumbly texture. These will add a crunchy layer on top of the cake.
10. Assembling the cake: Spread the apricot paste over the dough in the pan, smoothing it out. Sprinkle the dough crumbs on top, rubbing them between your fingers to achieve a rustic texture.
11. Final baking: Bake the cake at 180 degrees Celsius for about 25 minutes, until it becomes golden and crispy.
12. Cooling: Allow the cake to cool for at least 30 minutes before cutting it. This is essential to allow the flavors to meld and to achieve beautiful portions.
Serving suggestions: You can serve this cake with vanilla ice cream or caramel sauce for a delicious contrast. You can also decorate it with fresh rosemary leaves for an elegant look.
Possible variations: Instead of dried apricots, you can experiment with other dried fruits such as peaches or plums to create cakes with different flavors. You can also add chopped nuts for an extra texture.
This rosemary and dried apricot cake will surely become your favorite among quick and simple desserts. Enjoy every slice and delight in the flavor combination that will tantalize your taste buds!
Ingredients: For the dough: 245g flour, 1 tablespoon fresh rosemary, 180g soft butter, 1/4 teaspoon salt, 60g powdered sugar, vanilla essence. For the filling: 250g dried apricots, 100g sugar, 3 tablespoons honey, 2 tablespoons rum (brandy), a pinch of salt, 1 1/2 cups water. For the crumbs: 45g flour, 100g brown sugar, 50g cold butter.
