celebrating summer

This post is sponsored by the makers of Ball® home canning products.​*

I’m going to keep this journal entry short, so you can get to making this delicious Ball® silky apricot butter and chamomile cake. and enjoying the solstice, the point of longest days and shortest nights, the apex of summer.


We are trying to make the time to enjoy the summer months amidst a move and a home build, and for me, baking and dining outside under a setting summer sun is one of the best ways to soak in the magic that is summer. To live a little less hurried.


At our local co-op i scooped up all the apricots to make this smooth and delicious apricot butter, which i think would also be delicious atop a strawberry tart. Here i harvested fresh chamomile from the garden to infuse into a cake, with the tangy silky apricot butter in between.


We took it out and enjoyed it on our prairie among the blooming oxe daisies and clover as respite from summer chaos, chamomile is a perfect herb for calming the nervous system and imparting a sense of relaxation and is amazingly delicious in this cake. 


silky apricot butter

from from the makers of Ball® home canning products

makes about 6 (8 oz) half pints

ingredients

2 lb apricots, peeled, halved and pitted (about 24 medium) 

1/2 cup water 

3 cups granulated sugar 

2 Tbsp bottled lemon juice 

Ball® (8 oz) half pint glass preserving jars with lids and bands  


to make

combine apricots and water in a large stainless steel saucepan. bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes. 

transfer apricot mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. do not liquefy. measure 6 cups of apricot purée.

combine apricot purée and sugar in a clean large stainless steel saucepan. stir until sugar dissolves. bring to a boil over medium-high heat, stirring frequently. reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon. Stir in lemon juice. 

prepare boiling water canner. heat Ball® Quilted Crystal Half Pint Jars in simmering water until ready for use. do not boil. wash lids in warm soapy water and set bands aside. 

ladle hot apricot butter into hot jars leaving 1/4 inch headspace. remove air bubbles with headspace tool. wipe rim with a clean dishtowel. center lid on jar and apply band until fit is fingertip tight. 

process your filled jars in a boiling water canner for 10 minutes, adjusting for altitude. remove jars and place on a wooden cutting board to cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

chamomile cake:

¾ cup milk

2 Tablespoons dried chamomile (or about 4 chamomile tea bags)

2 ½ cups cake flour

1 ¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup unsalted butter, cut into tablespoons, softened but still cool to the touch

3 large eggs

1 large egg white

1 teaspoon pure vanilla extract

¼ cup Ball(R) silky apricot butter



vanilla buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar, sifted

pinch fine sea salt

1 Tablespoon vanilla extract or vanilla bean paste


to make

In a saucepan over medium heat, bring milk to a simmer and remove from heat. add chamomile flowers or tea bags and allow to steep for 30 minutes. strain out tea through a mesh sieve.

preheat oven to 350°F. grease and flour two 9-inch round cake pans. tap out any excess flour.

in the bowl or a stand mixer, whisk together dry ingredients: 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and salt. using a paddle attachment, run mixer on low speed. while running, add butter in three additions. continue to mix on low speed until mixture is crumbly.

in another bowl, combined infused milk, egg, egg white, and vanilla. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Add remaining half of liquid and mix until batter is thoroughly combined. Scrape down bowl as needed to ensure thorough mixing. The batter may look curdled. Add remaining ½ cup flour and mix until batter comes together.

evenly distribute batter among prepared cake pans. bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. allow cake to cool in pan for 10-15 minutes. run an offset spatula or knife along the sides of the cake pan to loosen cake. invert onto a wire rack and allow to cool to room temperature before frosting.

simple vanilla buttercream

in the bowl of a stand mixer or with a hand mixer, cream butter until smooth. add powdered sugar and mix until incorporated. scrape down sides of bowl as needed. add pinch of salt and vanilla. mix until combined.

to assemble place one cake round on serving plate. spread a thin layer of buttercream over cake layer. spread a layer of apricot butter. top with second cake round. spread buttercream over the top of cake. carefully spread buttercream around the edges of cake. then add another thin coat of buttercream all over the cake. enjoy topped with fresh chamomile flowers and sliced strawberries.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.

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preserving midsummer tomatoes | antipasto relish

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strawberry rhubarb jam