Recipe below for my Provençal apricot & lavender cake ! And let me know if you’d like the recipes for the rest of the feast! And all of my outfits as well as similar tools & ingredients like the lavender are linked in my bio!! When you stay at @maisonfrederic in the summer, it's impossible not to spend hours cooking in the beautiful indoor & outdoor kitchens. Between the garden herbs, the local olive oils, and the Provençal markets, every meal turns into a bit of a feast. For this dinner, we made rosemary lamb with yogurt sauce, roasted vegetables, tomato and mozzarella salad, melon with prosciutto, panisse with homemade aioli, and plenty of olives. Apricot & L:lavender Cake -8-10 ripe apricots, halved & pitted -40 g butter -50 g brown sugar or cassonade —————Cake Batter -150 g flour -50 g almond flour -1.5 tsp baking powder -0.5 tsp salt -3 large eggs -150 g sugar -¼ teaspoon dried culinary lavender buds -100 ml good olive oil (use a mild fruity one) -100 ml milk -1 tsp vanilla extract -zest of half lemon ———— -honey -edible lavender -flaked almonds, toasted -apricot wedges 1.Preheat oven to 175°C. Grease a 23 cm/9 in cake pan & line the base with parchment paper. 2.Melt the butter & pour it into the prepared pan, spreading it evenly over the parchment. Sprinkle the brown sugar evenly over the butter. Arrange the apricot halves cut-side down in a single layer. 3.In a bowl, whisk together the flour, almond flour, baking powder, & salt. 4.In a separate bowl, whisk the eggs & sugar until pale, thick, & ribbon-like. If using lavender in the batter, rub it into the sugar before whisking. 5.Slowly whisk in the olive oil, followed by the vanilla extract and lemon zest. 6.Add the dry ingredients in 3 additions, alternating with the milk in 2 additions, beginning & ending with the dry ingredients. Mix just until incorporated after each addition. Avoid overmixing. 7.Pour the batter evenly over the apricots & smooth the top. Bake for 40–50 minutes, until golden brown & a skewer inserted into the center comes out clean. 8.Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge, then carefully invert onto a serving plate. Remove the parchment. 9.While still slightly warm, drizzle with honey. Scatter with toasted flaked almonds & a very small pinch of edible lavender. Garnish with a few fresh apricot wedges, et voila, bon appetit! #southoffrance #cooking #baking #slowliving #kitchen - @ainsleydurose