Summer’s here and time to put some cake on the grill! You read that right—it’s Grilled Apricot & Angel Food Cake made with fresh apricots, whipped mascarpone cheese, Bonne MamanⓇ Apricot Fruit Spread, and Bob’s Red Mill Gluten-free Flours.
- 1 Angel food cake (follow Bob’s Red Mill recipe or buy premade)
- 4+ Tbsp. Coconut oil
- 8 Fresh apricots
- 1 Jar Bonne Maman® Apricot Fruit Spread
- 1 ½ Cups Greek yogurt
- ½ Cup Whipping cream
- 1 Tsp. Vanilla extract
- 1 Tbsp. Maple syrup
- Mint sprigs for garnish (if desired)
Follow the Bob’s Red Mill Gluten Free Angel Food Cake recipe here, or buy a premade angel food cake. Once prepared and cooled, cut into 8 equal pieces.
Melt 2 tablespoons coconut oil in a grill cast iron skillet over medium heat. Using a pastry brush, brush some melted oil onto the cut sides of the angel food cake. Place cut side down on the grill pan and let cook for 60 seconds, then flip with a spatula. Continue this process with each slice, adding more coconut oil if pan gets sticky. Once each piece is grilled, set aside.
Cut each apricot in half and remove pit. Place on a baking sheet cut side up, and brush melted coconut oil on each. Using the same grill pan, place fruit cut side down in the pan. Cook for 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside.
In a bowl, add greek yogurt, whipping cream, vanilla extract, and maple syrup. Using an immersion blender, whip the yogurt mixture until light and fluffy, about 30-45 seconds.
To serve, place a piece of grilled angel food cake on a plate, top with a large dollop of Bonne Maman® Apricot Fruit Spread – More Fruit, Less Sugar*, whipped yogurt, and grilled apricot. Garnish with a sprig of mint