Apricot and Rosemary Cake

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recipe by Maud, Le Meilleur Pâtissier

  • Time icon
    Total Time
    9hrs 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    4391

This recipe will require some preparation in advance. Chill the cream and rosemary overnight in the fridge to infuse for a deliciously fresh flavour. User generated recipes have not been re-tested by Kenwood.

recipe updated 8 Feb 2024

Ingredients

  • Whipping cream icon
    Whipping cream
    200 g
  • Fresh rosemary icon
    Fresh rosemary
    10 sprigs
  • Egg icon
    Egg
    3
  • Runny honey icon
    Runny honey
    10 g
  • Caster sugar icon
    Caster sugar
    80 g
  • Plain flour icon
    Plain flour
    100 g
  • Baking powder icon
    Baking powder
    5 g
  • Salt icon
    Salt
    1 pinch
  • Unsalted butter icon
    Unsalted butter
    110 g
  • Vegetable oil icon
    Vegetable oil
    30 g
  • Milk icon
    Milk
    10 g
  • White chocolate icon
    White chocolate
    100 g
  • Crepes dentelles icon
    Crepes dentelles
    75 g
  • Praline filling icon
    Praline filling
    50 g
  • Icing sugar icon
    Icing sugar
    20 g
  • Apricot icon
    Apricot
    10

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Piping bag
  • kCook icon Serving plate
  • kCook icon Round tin - 18cm (7")
  • kCook icon Jug

Step preview

  1. Infusing the cream:
  2. Add the ingredients into a jug
  3. Chill in the fridge overnight to infuse
  4. Making the sponge cake:
  5. Preheat an oven to 180ºC
  6. Grease a round pan and line with parchment paper
  7. Fit the Whisk Tool
  8. Add the ingredients into the appliance bowl, fit the splashguard
  9. Whisk until light - 2 minutes, speed 4
  10. Remove the Whisk Tool and fit the K-Beater
  11. Then add the next ingredients
  12. Mix until well combined - 2 minutes, speed 2
  13. Then add the next ingredients
  14. Mix until smooth - 30 seconds, speed 2
  15. Pour the batter into the pan
  16. Bake - 15 minutes, 180°C
  17. Remove from the oven and let cool
  18. Making the praline crisp:
  19. Clean the appliance bowl and fit the K-Beater
  20. Add the ingredients into the appliance bowl, fit the splashguard
  21. Mix until well combined - 20 seconds, speed 2
  22. Spread the mixture between 2 sheets of parchment paper
  23. Cut out a round disc, about 22cm in diameter
  24. Chill in the freezer
  25. Making the Chantilly cream:
  26. Prepare a piping bag with a plain round tip and set aside
  27. Clean the appliance bowl and fit the Whisk Tool
  28. Add infused cream, icing sugar into the appliance bowl, fit the splashguard
  29. Whisk until thickened - 5 minutes, speed 6
  30. Assembly:
  31. Place the praline crisp onto a serving plate
  32. Place the sponge cake on top
  33. Pipe the infused cream on top of the sponge cake
  34. Decorate with apricots
  35. Serve
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