Almond Apricot Italian Cake Recipes

ALMOND APRICOT ITALIAN CAKE

Steps:

• Preheat your oven to 350F. Butter a 9 inch round cake pan with soft butter or oil.
• In a large bowl, whisk together all the dry ingredients.
• In your mixer, cream butter and sugar together for 5 minutes, until light and fluffy.
• Add eggs and mix until incorporated.
• Add the dry ingredients and milk, as well as Fiori di Sicilia extract. Mix until incorporated - do NOT over mix.
• Pour batter into greased pan, stud the sides with apricots and bake for 45-50 minutes, until golden brown. Cool completely before serving.

ITALIAN ALMOND CAKE - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 350 degrees F.
• Butter and lightly flour an 8-inch round cake pan (or use vegetable spray).
• In a medium bowl, combine the cornmeal, cake flour, and baking flour, whisking well to mix; set aside.
• In an electric mixer and using a paddle beater, beat together the softened butter and almond paste on high speed until very smooth, about 5 minutes.
• Reduce the speed to low and gradually add the confectioners' sugar, mixing until well combined and the mixture is light and fluffy.
• Increase the speed to high, then add the vanilla, whole eggs, and the egg yolks one at a time; mix until incorporated well.
• Reduce the speed to medium then add the sour cream and the cornmeal mixture, and mix until just blended (don't overmix- only mix for a couple of minutes, tops).
• Pour the cake batter into the greased pan and smooth the top with the back of a large spoon or a spatula.
• Bake at 350 degrees F in the lower third of the oven for 35 minutes, or until the color of the cake is golden and the batter pulls away from the side of the pan.
• Remove from oven, place pan on wire rack, and let cool.
• Turn the cake out from the pan, place on serving platter or dish, and dust with confectioners' sugar.
• Serve with fresh whipped cream or vanilla ice cream.

APRICOT ALMOND TORTE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.