Preparation: 40 mins
Cooking time: 35 mins
Cut 12 of the apricots into small cubes, keeping 2 aside.
Melt the butter in a pan, then add the honey, apricot cubes and lavender flowers.
Cook for 10 minutes on medium heat, stirring from time to time.
Put a little over half to one side, to make the base. Continue to cook the rest down into a compote.
Preheat your oven to 170°C.
Beat the eggs, then add the sugar.
When the mixture becomes fluffy, add the mascarpone and the double cream.
Then add the flour and the baking powder.
Add the cooked apricot cubes and stir gently.
Pour the mixture into a lined tin.
Cook for 30-35 minutes.
After removing it from the oven, allow to cool for 5 minutes before turning out on to a cooling rack.
Mix the apricot and lavender compote Using a piping bag and number 6 nozzle, cover the cake in compote. Keep a little in reserve for decoration.
4. Whipped cream
Whip the whipping cream.
When it begins to thicken, add the mascarpone and icing sugar. Continue to whip until you reach a stiff consistency.
Pipe the whipped cream with a number 16 nozzle.
Finish the cake with large drops of compote and the remaining two apricots, cut into slices.
Refrigerate until serving.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.