Almond Apricot Cake Pam Kemper Recipes

ALMOND APRICOT CAKE

Steps:

• Heat oven to 350 degrees F. Coat two 9-in. round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper. In a food processor, process 8 oz (21⁄2 cups) almonds and the cake meal until finely ground. On a baking sheet, lightly toast the remaining almonds; set aside.
• Using an electric mixer, beat the egg yolks to combine. Gradually beat in 1 cup sugar until combined. Increase speed and beat until the batter leaves a trail for 5 seconds, 4 to 5 minutes. Beat in the orange and lemon zests and extract. In three additions, fold in the nut mixture until fully incorporated.
• Using an electric mixer and a clean, dry bowl, beat the egg whites with the salt until foamy. Increase speed until soft peaks form. Gradually add 2 Tbsp sugar and beat until stiff (but not dry) peaks form. Stir half the whites into the yolk mixture, then fold in the remaining whites until no streaks remain (be careful not to over-fold).
• Divide the batter between the pans. Bake until a pick inserted into the center comes out dry, 23 to 25 minutes. Let the cakes cool completely in the pans.
• Meanwhile, place the apricots in a small saucepan. Add the lemon juice and remaining 2 Tbsp sugar. Cover with water (about 2 cups) and bring to a boil. Reduce heat and simmer until the apricots are plump and nearly all of the liquid has evaporated, about 20 minutes. Transfer the mixture to a food processor and purée until smooth.
• Invert one cake layer on to a serving platter. Spread 3⁄4 cup apricot purée on top, then sandwich with the remaining layer. Spread the remaining apricot mixture (about 11⁄4 cups) on the top and sides. Press the sliced almonds on the sides of the cake. Serve with whipped cream (if using).

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM

Steps:

• Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
• Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
• Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
• Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
• Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
• Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
• Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

ALMOND APRICOT COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

APRICOT & ALMOND FRUITCAKE

Steps:

• Mix the sultanas and sherry and set aside for 1 hr to soak.
• Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
• Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
• Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

APRICOT ALMOND CAKE

Steps:

• Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
• Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
• Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
• Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes

APRICOT AND ALMOND SNACK CAKE

Steps:

• Sift together flour, baking soda and salt.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time and mix well.
• Fold in sour cream and almond extract.
• Fold in flour mixture until well blended.
• Grease and flour 10-inch tube pan or bundt pan.
• Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
• Cover with remaining batter.
• Sprinkle top with remaining almonds and apricot preserves.
• Bake at 350°F for 1 hour (or until done).
• Cool on rack. Turn out onto plate with topping side up.

APRICOT ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
• Sift together the flour, baking powder and salt.
• Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
• Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
• Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

ALMOND APRICOT CAKE - PAM KEMPER

Steps:

• Prepare and bake white cake using two 8 in. square pans. Remove from pans and cool. Cut layers in half horizontally. Stir together preserves and Amaretto. Spread one cake layer with 1/3 apricot mixture. Repeat with 2 more layers and remaining apricot mixture. Top with final layer. Beat cream to soft peaks. Gently fold in almond filling. Using pastry tube and decorative tip, pipe whipped cream mixture over top and sides of cake. Garnish with toasted almonds. Chill. If you can't find almond filling flavor whipped cream with almond extract and 2 t Amaretto. A pastry tube is not necessary. Just cut edge off a small baggie and have fun with it.