The Autumn Edit
Just because the days are getting shorter and the air is a bit cooler that doesn’t mean we can’t still be immersed in colour and vibrancy! Therefore, to kick us off for Autumn we interviewed Amy, founder of the beautiful linen and design company Coco & Wolf, catch up on the conversation on our IGTV here, as well as all our LIVES, our current series is called L’art de Vivire!
To celebrate the autumn season Alina has picked out some of her favourite things from Coco & Wolf that will be perfect for the coming months, and shares a recipe she loves!
And last but not least, this glorious lampshade, Coco & Wolf x Beauvamp Tiffany shade made with silk liberty fabric strawberry thief £355
And, Coco & Wolf have various samples so that you can browse and choose your favourites for you bedding.
And for catching the last of the warmth in the air, enjoy Alina’s recipe for Apricot Delight!
Ingredients
10-12 apricots
2 tbsp brown sugar
140g unsalted butter at room temp
110g caster sugar
3 eggs
165g GF flour or normal flour
1 1/2 tsp baking powder
pinch of salt
250g ricotta
splash of vanilla essence
Method
Preheat oven to 160 fan/180 oven
Grease and line a cake tin on the bottom and sides with parchment paper
Cut the apricots in half, remove the stones, mix with the light brown sugar, set asideIn a separate bowl beat the butter, sugar, vanilla essence and salt together until pale and fluffy
Add in the eggs, mixing well in between each additionIn another bowl bowl stir together the plain flour and baking powder
Add the flour mixture into the cake bake batter, mix well fold in ricotta
Arrange the apricots halves at the bottom of the tin, making sure the halves (exposed side). are facing down and are flatDollop the cake batter on top and bake for 1 hour- 1 hour 15 minutes.
Wait for the cake to cool down and then flip it on the plate
Inspired by a recipe posted by @ravneeteats but with Alina’s twist.
