ROSEMARY BUTTER CAKE WITH FRESH APRICOTS

I love butter.

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Infusing butter can be so damn useful. you can infuse it with any herb you'd like: basil, rosemary, thyme, tea, cannabis (😎). For this butter I just took a handful of rosemary and placed it in a saucepan with a stick of butter. 

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rosemary butter cake

makes 1 cake

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ingredients:

  • 3 cups Flour
  • 2 cups Sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • Β½ tsp baking soda
  • 1 cup buttermilk
  • 1 cup melted rosemary butter
  • 2 teaspoons vanilla extract
  • 4 eggs

steps:

Put a handful of rosemary and 1 c of butter into a small saucepan. Melt over a medium heat and let the rosemary sit in the butter overnight. 

Preheat oven to 325 F, grease a 10 inch bundt pan.

Large bowl, mix flour, 2 cups sugar, salt, baking powder, baking soda. Blend in buttermilk, 1 cup of butter, and 2tsps vanilla and 4 eggs. Beat pour 3 mins. Pour into pan.

Bake for 60 mins or until stick comes out clean

Cool before removing from the pan.

*Unfrosted cakes can be made a day in advance, just wrap tightly with plastic wrap to store. 

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rosemary butter sauce

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ingredients:

  • Rosemary sprigs in 3/4 sugar
  • β…“ c butter
  • 3 TBSp water
  • 2 tsps vanilla extract

steps:

Combine ΒΎ cups sugar, β…“ c butter, 2 tsps vanilla, and water. Cook over a medium heat until just melted.

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mascarpone whipped cream:

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ingredients:

  • 8oz mascarpone cheese, room temp
  • 1 cup heavy cream
  • Β½ c confectioners sugar

steps:

Whisk heavy cream stiff peaks form

In a separate bowl, whisk mascarpone and confectioners sugar

Gently fold whipped cream into mascarpone mixture.

garnish:

  • 6 apricots, halved (you can use any fruit you'd like though)
  • 1-2 sprigs rosemary 

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assembly:

Using a serrated knife, slice off the tops of the cakes to level them. 

Now, it's time for the rosemary butter sauce. Using a pastry brush, brush the butter sauce onto the tops of the cake. The sauce will further flavor the cake and help it stay extra moist (sorry if you hate that word). 

Next, place the cake on a plate or cake stand, top-side up, and add 1/3 of the mascarpone frosting. Using the back of a spoon or a pallet knife spread the frosting into an even layer. 

TIME FOR THE NEXT LAYER. You ready? I am.

Top side down, place the second layer onto the cake. Now you'll have a gorgeous flat surface. Frost the top of the cake and gently spread the excess frosting along the sides, creating a rustic feel. Top with halved apricots and rosemary sprigs, slice, and ENJOY!

This cake will fresh up to 2 days at room temp. 

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