Coral + Aqua Inspiration Board
My goodness, yesterday was a pretty interesting day! I never imagined in my wildest dreams that Made From Scratch would be enjoyed by so many that it would crash from so many visits. I am so honoured and amazed that it has gotten to this point thank you all so much, its so lovely to know that you enjoy my blog. I really have to thank Ben too as he scrambled around on an already overloaded day and got it back online!
I hope you enjoy this pretty coral mood board on such a gloomy winters day or brilliant sunny day, depending on where your reading this post. I think it would be a perfect colour to add to any wedding or party that you have coming up. I hope you have a really lovely day, xx
Click Read More for the delicious Apricot Tea Cake via Design Sponge!
Apricot tea cakes
(makes approximately six cakes)
1 stick unsalted butter, room temperature
2 Tbs light brown sugar
½ cup granulated sugar
2 large eggs
1 tsp minced lemon zest
½ tsp pure vanilla extract
¾ cup all purpose flour
¼ cup almond meal
¾ tsp baking soda
¼ cup buttermilk
3 ripe apricots, halved and pitted
Sanding or sparkling sugar (for dusting the tops)
Pre-heat oven to 350 degrees.
Using an electric mixer fitted with the paddle attachment, cream butter and sugars at medium/medium-high speed until light and fluffy and sugar is dissolved. Beat in eggs, one at a time. Add lemon zest and vanilla and beat until incorporated. Reduce mixer speed to low and add in flours and baking soda until just combined, taking care not to over-mix. Stir a few times with a rubber spatula, scraping the sides and bottom of the bowl, to ensure all ingredients are well combined.
Place six tartlet cups on a baking sheet and fill half way with batter. Press an apricot half, cut side up, into the center of the cup. Sprinkle batter and fruit with sanding sugar. Bake for 25 minutes or until tops are golden brown and batter is just set (springs back to the touch). Enjoy with tea!
Click here for Tags