F&L Apricot Cake with Apricot-Almond Crumble Topping
Moist and incredibly flavorful, this cake comes together in just minutes!
Ingredients:
F&L cake mix
2 eggs
4-6 apricots, peeled, pitted and diced
F&L apricot-almond crumble topping
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs and diced apricots, stirring well to combine.
2. Pour batter into a greased cake pan and top with the apricot-almond topping. Bake for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!
Ingredients:
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
1 apple, such as Pink Lady, peeled and grated
2-3 stalks rhubarb, chopped
F&L cherry-almond topping
Confectioner’s sugar for serving
Method:
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch springform pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, rhubarb and apple.
3. Scrape the batter into the prepared pan, smooth the top and top with F&L cherry-almond topping. Bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powdered sugar over top and serve with more freshly-sliced apples.
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Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.
Ingredients:
2 cups fresh or frozen rhubarb, chopped into ½-inch pieces
2 cups fresh or frozen cherries, pitted
1 cup turbinado sugar
1 cup baker’s or granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon flour, for coating the pan
2 cups almond flour
3 eggs
½ teaspoon vanilla extract
Juice of ½ orange
Zest of 2 oranges
½ cup plus 1 tablespoon polenta
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cardamom
2 tablespoons almond slivers, for garnish
Method:
1. In a bowl, mix rhubarb and cherries with turbinado sugar. Set aside for about an hour at room temperature, or until all the sugar is dissolved.
2. Preheat oven to 325°. Using wrappers from the butter, grease then flour a 9-inch cake pan and cut a circular piece of parchment paper to cover the bottom. (A springform pan is ideal for this recipe, but if you don’t have one, slide two extra thin strips of parchment underneath lining, leaving excess on both sides. This will create ‘handles’ to help you pull out the cake once it is finished.)
3. Using a stand or hand-held mixer, beat the softened butter and baker’s/granulated sugar until light and fluffy (about 4 minutes at medium speed). Stir in the almond flour, then beat in the eggs one at a time, until batter is airy and soft. With a large spoon, fold in vanilla extract, orange juice and zest. Add polenta, baking powder and salt, folding in gently. Fold cardamom gently in as well.
4. Spoon the batter into prepared pan and smooth out evenly. Take one cup of the marinated rhubarb and cherries out of their syrup and drain on a paper towel. Press piece gently into the batter and scatter almonds over top. Set cake pan on a baking sheet and bake in the oven for 50-60 minutes, until the cake set in the middle and deep golden brown on top. Remove from oven and let sit 5-10 minutes. Gently remove from pan and leave on a wire rack to cool.
5. Cook the remaining rhubarb and cherries over medium-low heat until liquid has reduced and is thick and syrupy. Serve over finished cake with fresh cream, ice cream or crème fraîche.
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Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
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Rhubarb Crumble
Topped with our signature almond & dried cherry crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.
Ingredients:
2 pounds fresh rhubarb, chopped
½ cup sugar
¼ cup flour
½ teaspoon vanilla extract
½ teaspoon orange zest
¼ teaspoon salt
Farm & Larder almond & dried cherry crumble topping
Method:
1. Preheat oven to 375°.
2. In a large bowl, toss together rhubarb, sugar, flour, vanilla extract, orange zest and salt. Transfer to a greased 8-by-8 glass or ceramic baking dish. Scatter almond & dried cherry crumble topping evenly over top.
3. Bake in preheated oven 45 minutes, or until golden on top and bubbly. Let sit for 10 minutes before serving.
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Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
Ingredients:
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
Ingredients:
1 cup butter, at room temperature
1¼ cups sugar
6 eggs, separated
2¼ cups buckwheat flour
2¼ cups almonds, skins on if possible, pulverised into almond meal
1 apple, peeled and grated
2 teaspoons vanilla extract
Your favorite berry preserves
Powdered sugar
Method:
1. Cream together the butter and sugar. Add the egg yolks and beat until pale and creamy. Add the buckwheat, almond meal, grated apple and vanilla extract until just combined.
2. Beat the egg whites to stiff peaks. Gently fold in, bit by bit, into the batter until well combined and pour batter into a greased and lined round baking tin.
3. Bake at 350º for about 50 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with a healthy spreading of jam and replace the top layer. Just before serving, dust with powdered sugar.
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Have our fresh Farm & Larder goods hand-delivered to your home each week.