Roasted Apricots, Toasted Sesame Seeds, Maldon Salt
Pastry Chef Jennifer Yee of Baker’s Bench | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Cake Batter:
Yield: Two 10-inch cakes
576 grams Galahad all-purpose flour
480 grams granulated sugar
6.7 grams baking powder
4.8 grams baking soda
12 grams kosher salt
720 grams oat milk
172.8 grams extra virgin olive oil
43.2 grams lemon juice
19.2 grams vanilla extract
100.8 grams roasted white sesame paste
Roasted Apricots:
5 apricots, pitted and halved
1 bunch lemon verbena
1 lemon, zest and juice reserved separately
500 grams granulated sugar
To Assemble and Serve:
Demerara sugar
Toasted sesame seeds
Maldon salt
METHOD
For the Roasted Apricots:
Heat oven to 325°F. In a hotel pan, combine sugar, lemon verbena, lemon zest, and lemon juice. Top with apricots, cut side up. Roast until apricot juices are released and the sugar has melted. Let cool.
For the Cake Batter:
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, whisk together oat milk, olive oil, lemon juice, vanilla extract, and sesame paste. Transfer mixture to a stand mixer fitted with a paddle attachment. Slowly incorporate dry ingredients and continue to mix until fully combined. Set aside.
To Assemble and Serve:
Heat oven to 325°F. Pour 1 kilogram Cake Batter into two prepared and lined 10-inch cake pans. Top each with 10 Roasted Apricots, then sprinkle with sugar, sesame seeds, and salt. Bake 40 minutes. Let cool, then slice and serve.
