In keeping with the Moroccan theme of the week, (click here to read about my Moroccan inspired outdoor movie night), today’s recipe pays homage to the French influence in Moroccan cooking. Despite the short lived colonization of Morocco, France’s influence on the country’s food remains. And this Apricot Lavender Cake is quintessentially French in flavour.
I’m often asked about the Prosecco in the name of this blog (and my now company) – simply put it’s a representation of joy and celebration. A gentle reminder to follow and nurture our bliss and celebrate, not just the extraordinary, but the seemingly ordinary moments in life as well. It serves a symbol for one of my greatest joys: travel, while conjuring memories of one of my favourite places: Italy.
Fruitier, lighter and less scary to open (it’s bottled at a lower pressure) than Champagne, it’s a humble representation of what I hope to inspire here.
It’s my favorite time year! And not only because it’s summer, which has been splendid so far, but because it’s fig season! Sadly like all good things though it’s a very short season and they’ll be gone before you know it! I may have been a little overzealous in my shopping for figs. If you follow me on social media (which you should ;-)) you’ll notice a lot of them on my feed this week!
To be honest I was a little unsure of them until a couple years ago, but since then have fallen in love! They are perfect in a rustic crostata like this, a fancy Fig Frangipane Tart like I’m sharing today, or with a little goat cheese and wrapped in prosciutto.