Enjoy The Perfect Holiday Bake With Manon Lagrève's Gâteau Aux Abricots, Amande Et Lavande - The Gloss Magazine

Enjoy The Perfect Holiday Bake With Manon Lagrève’s Gâteau Aux Abricots, Amande Et Lavande

This Apricot, Almond and Lavender is a recipe you can easily make on holiday and enjoy in the sun, from Manon Lagréve’s Et Voila! A Simple French Baking Love Story

Photography; Nassima Rothacker

Manon Lagrève firmly believes that you don’t need to train as a baker to be able to bake. Her book Et Voila! A Simple French Baking Love Story book is all about French classics both simplified and with a twist. All of her recipes can be made from the comfort from your home, using a basic springform tin or a standard baking tray.

Born in a small village in rural Brittany, Manon remembers her childhood fondly and notes that in most French homes, as was the case in hers, they always have a dessert after lunch and dinner. She still has a dessert every night! She reminisces on her maman cooking for hours in the kitchen preparing meals for her family to enjoy. For her, food is all about love and so she shares her simple desserts, desserts for special occasions and her family favourites in this beautiful baking love story. Manon encourages us to share the recipes with the people we love, as there is no better feeling than having a bit of la belle vie(the good life).

Et Voila!


Apricot, Almond and Lavender Cake

Serves 8
Special equipment a 31 x 25cm (12 x 10in) rectangular baking tray or a 23cm (9in) cake tin

100g (3 1/2oz) salted butter, plus 1 tsp for greasing
180g (6oz/1 1/2 cups) plain (all-purpose), plus 1 tsp for dusting
3 eggs
135g (4 1/2oz/3/4 cup) granulated brown sugar, plus extra for sprinkling
1 tsp vanilla extract a pinch of salt
1 tsp baking powder
100g (3 1/2oz/1 cup) ground almonds
80g (3oz/scant 1/3cup) Greek yoghurt
100g (3 1/2oz/scant 1/2 cup) vegetable oil
8–10 apricots, pitted
1/4 tsp lavender

1. Preheat the oven to 190°C fan (410°F/gas 7). Grease the tin and dust it with flour.
2. In a mixing bowl, combine the eggs, sugar, vanilla and salt. Add the butter, half of the flour, the baking powder and ground almonds, then stir in the yoghurt and the rest of the flour. Whisk in the oil.
3. Dice half of the apricots and thinly slice the rest (to put on top). Add the diced apricots to the batter.
4. Pour the batter into the cake tin and cover with the apricot slices. Sprinkle with the extra sugar and cook for 40–45 minutes. Once cooked, eat immediately.

Tip: Almonds go with any stone fruits, so you can replace the apricots and lavender here with plums and rosemary, peach and thyme or even Mirabelle plums and mint.

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