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Few drinks embody summer quite like an Aperol Spritz.
The vivid orange cocktail - made up of Aperol, prosecco, soda water (complete with a slice of orange and a few clinking ice cubes if you're doing it right) - is about as refreshing as it gets on a balmy summer's day.
We're always keen to hear about new recipes that involve the classic Italian apéritif, and right now we're falling heavily for the thought of Aperol cake.
Yes - believe it or not, foodies far and wide are finding ways to infuse the bitter spirit into their bakes.
Over on Instagram, we've already seen delicious creations such as Aperol olive oil citrus cake (topped with homemade whipped cream), orange versions of pineapple upside down cake soaked in the liqueur and classic sponges jazzed up with a splash of the booze.
Just take a look:
They all sound incredible, but our favourite has to be the Aperol and orange-glazed orange and rosemary polenta cake. Sounds fantastic, right?
Created by London-based recipe developer Nell Gordon-Hall (aka @saucynell), the cake is perfect for those who are partial to a cheeky Aperol spritz.
Nell shared her recipe (serving 12) with Tyla, and we for one can't wait to recreate it.
Aperol and Orange-Glazed Orange and Rosemary Polenta Cake
Is it too much to wash down our Aperol cake with a spritz? Don't answer that, we're doing it anyway.
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