Roasted Apricot and Quinoa Cakes with Rosemary
Ingredients
- 280 grams Caster Sugar
- 1 Vanilla Bean, split and seeds scraped
- 10 Small apricots, halved
- 1 Orange (juice and thinly peeled rind)
- 125 milliliters Water
- 4 Organic Eggs
- 100 grams Butter, melted
- 80 grams Plain Flour
- 50 grams Almond Meal
- 1 teaspoon Baking Powder
- 1 Rosemary stalk, leaves finely chopped
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