Apricot And Almond Cake Recipes

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ALMOND-APRICOT FOOD PROCESSOR CAKE



Almond-Apricot Food Processor Cake image

This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.

Provided by Anna Stockwell

Categories     #CAKEWEEK     Cake     Wheat/Gluten-Free     Apricot     Summer     Almond     Amaretto     Dessert     Bake     Food Processor     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8-10

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for pan
2 1/2 cups blanched sliced almonds (about 10 ounces), divided
1 pound apricots, divided
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons sugar, divided
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour (regular or gluten-free)
1 1/2 teaspoons baking powder
1 teaspoon amaretto (optional)
2 cups heavy cream
Special Equipment
A 9-inch cake pan (preferably light-colored metal)

Steps:

  • Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
  • Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
  • Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
  • Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
  • Run a knife around edges of cooled cake and invert onto a platter.
  • Serve with macerated apricots and whipped cream alongside.
  • Do Ahead
  • Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

APRICOT & ALMOND FRUITCAKE



Apricot & almond fruitcake image

This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 14

140g golden sultana
4 tbsp sherry
250g pack butter , softened, plus extra for greasing
250g light soft brown sugar
1 tsp vanilla extract
3 large eggs , beaten
200g plain flour
1 tsp baking powder
100g ground almond
50g toasted flaked almond
140g dried apricot , chopped
140g mixed peel
zest and juice 1 lemon
zest and juice 1 orange

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.

Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

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.

APRICOT ALMOND CAKE



Apricot Almond Cake image

This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.

Provided by Jenna Helwig

Time 1h40m

Number Of Ingredients 12

Cooking spray
1 cup all-purpose flour
.5 cup almond flour
.5 cup granulated sugar
1.5 teaspoons baking powder
.5 teaspoon kosher salt
.75 cup unsweetened plain almond milk
1 teaspoon apple cider vinegar
.5 cup olive oil
.5 teaspoon pure almond extract
1 15 oz. can apricot halves in heavy syrup (such as Del Monte), drained
1 tablespoon apricot preserves

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 CAKE



Apricot and Almond Cake image

Make and share this Apricot and Almond Cake recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

125 g butter
125 g sugar
3 drops almond extract
2 eggs
100 g self-raising flour
75 g ground almonds
1 lemon
3 tablespoons milk
411 g apricots
50 g almonds

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
  • Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one.
  • Add the rest of the flour, the almonds, lemon zest, and milk, and fold in gently. Put the mix into the cake tin and level the top.
  • Arrange the drained apricots evenly on top, then put the almonds in between them.
  • Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.

ALMOND APRICOT COFFEE CAKE



Almond Apricot Coffee Cake image

The nutty aroma and delicate fruit flavor make this cake special enough to serve to company. Strawberry or raspberry preserves can be used as a tasty variation. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT ALMOND UPSIDE-DOWN CAKE



Apricot Almond Upside-Down Cake image

The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup light brown sugar
8 blenheim apricots, halved
2/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
9 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
6 ounces almond paste
3 extra-large eggs
1 orange, zest of, grated
1 teaspoon vanilla
1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 373.7, Fat 21.6, SaturatedFat 9.5, Cholesterol 126.3, Sodium 148.6, Carbohydrate 40.4, Fiber 2.1, Sugar 28.8, Protein 6.5

APRICOT, ALMOND & POLENTA CAKE



Apricot, almond & polenta cake image

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h40m

Number Of Ingredients 15

50g unsalted butter , plus extra for the tin
125g granulated sugar
8 fresh apricots , halved and stoned (you may need more if the apricots are small)
150g unsalted butter , at room temperature, cubed
150g caster sugar
2 large eggs , lightly beaten
1 lemon , zested
1 tsp almond extract
50g plain flour
50g fine ground polenta
1½ tsp baking powder
100g ground almonds
125ml milk
3 tbsp apricot jam , to glaze
crème fraîche or cream, to serve

Steps:

  • Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.
  • For the cake, beat together the butter and sugar until light with an electric whisk. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it's baked, push a skewer into the centre. It should come out clean.
  • Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up - trying to keep their shape intact and not squash them too much - and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.
  • Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. Leave it to cool a little - otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing - then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

Nutrition Facts : Calories 388 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.32 milligram of sodium

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE



Apricot, Almond & Pineapple Sour Cream Coffee Cake image

I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Breakfast

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

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From tinyredkitchen.com


ENGLISH APRICOT AND ALMOND BAKE RECIPE - BBC FOOD
Grease a 30x23cm/12x9in cake tin with butter and line with baking paper. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick.
From bbc.co.uk


FRENCH APRICOT CAKE (GLUTEN-FREE) – BAKING LIKE A CHEF
2020-07-15 To roast apricots, preheat the oven to 480 degrees F/250 degrees C. Cut each apricot in half. Prepare a baking sheet covered with parchment paper. Arrange apricot halves, convex side down. Sprinkle with vanilla sugar and olive oil (photo 1). Bake for 2 to 3 minutes, depending on the maturity of apricots.
From bakinglikeachef.com


APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM | NIGELLA'S …
Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. 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.
From nigella.com


APRICOT AND ALMOND TRAY BAKE - TRAY BAKE CAKE - GOOD …
2001-05-22 Preheat the oven to 180°C (160°C fan) mark 4. Grease and baseline a 20.5x33cm (8x13in) roasting tin. Put butter, sugar, flour, baking powder, orange zest, ground almonds and eggs into the bowl ...
From goodhousekeeping.com


GLUTEN-FREE APRICOT ALMOND TART RECIPE
2019-04-08 Preheat oven to 325 degrees. Spray a 9-inch springform pan with cooking spray generously. In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until …
From glutenfreeandmore.com


VEGAN ALMOND & APRICOT CAKE — VEGAN RECIPE BOWL
2019-10-08 Making the cake. Pre-heat the oven (180 °C, Fan 160 °C, 350 °F, Gas 4), and line a 20x20cm (8×8 inch) square baking tin with baking paper. Sift together the dry cake dough ingredients (flour, sugar, ground almonds, baking powder and salt) until evenly distributed, then stir in the wet (yogurt, oil and almond extract) until a thick, smooth ...
From veganrecipebowl.com


VERY SOFT APRICOT ALMOND CAKE - LILIE BAKERY
2021-07-02 Pour the dough into the mold and smooth the surface. Cut the washed apricots in half and place the apricot halves in the mold, cut side up. Lightly press the apricots into the dough. Sprinkle with brown sugar and bake for about 45/50 minutes (depending on your oven). Halfway through cooking, add the slivered almonds.
From liliebakery.fr


DRIED APRICOT ALMOND CAKE - VEGGIE DESSERTS
2021-08-24 Add the remaining cake ingredients and beat well, then fold in the cooled apricot mixture (including any juices from the pan). Bake: Pour the mixture into the prepared, evenly. Bake for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the pan.
From veggiedesserts.com


APRICOT AND ALMOND LOAF CAKE - WITH LOVE KITTY
2021-02-20 For this recipe I have used my go to vanilla cake recipe, thrown in some almond essence and dried apricots and baked it in a loaf pan instead of round pan. This recipe is perfect as it does dome and that is exactly what you want when your baking a load cake. Give me all of that height! How to Make a Moist Loaf Cake
From withlovekitty.com


APRICOT ALMOND LAYER CAKE – THE FLOUR DIARIES™
2020-07-03 Preheat oven to 325 degrees. Prepare two 9-inch or three 8-inch cake pans with baking spray that contains flour. You may also just grease the pans lightly and then add flour, tapping the pan and dumping all the loose flour. In a bowl, whisk flour, baking powder, soda, and …
From kathywicker.com


ALMOND AND APRICOT CAKE - HELLO! HOORAY!
2. Drain the tinned apricots in a colander (see tip) and cut the drained apricots into pieces and keep to one side. 3. In a large mixing bowl beat the butter and sugar together until light and creamy. Beat the eggs into the mix one at a time with an electric whisk. Stir in the ground almonds and the almond extract.
From hellohooray.com


APRICOT AND ALMOND CAKE WITH CINNAMON TOPPING - WINDMILL DREAMS
2018-06-16 Cake: 85g unsalted butter, at room temperature. 200g caster sugar. 2 large eggs. finely grated zest of 1 small lemon (3/4tsp) 1 tsp vanilla extract. 1/4 tsp almond extract. 220g self-raising flour. 1/8 tsp salt. 160g soured cream. 35g ground almonds. 8 large apricots (500g), halved and stoned, or 20 tinned apricot halves (500g drained weight ...
From windmilldreams.com


APRICOT AND ALMOND CAKE - THE GREEK VEGAN
2014-06-20 1/2 cup almond flour/meal; 1 1/2 cups sugar; 2 tsp baking powder; 1 tsp baking soda; 3/4 tsp salt; 1/2 cup sunflower oil or light olive oil; 2 tsp fresh ground cardamom (20 pods) 1 tsp ground mahlep (optional but recommended!) 1 cup chopped or sliced pistachios/almonds or chopped walnuts (optional) Apricots. Cut fresh apricots in half and remove the pit.
From thegreekvegan.com


APRICOT ALMOND CAKE RECIPE | LAND O’LAKES
Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside. STEP 2. Combine preserves and almond paste in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process 30-60 seconds or until smooth. Set aside. STEP 3. Combine flour, baking powder and salt in bowl; set aside. …
From landolakes.com


RECIPE: APRICOT AND ALMOND CAKE | STUFF.CO.NZ
2022-02-15 Grease and line the base of a 23cm cake tin. To make the glaze, combine the melted butter, golden syrup and brown sugar in a small bowl. Spread the mixture over the base of the lined tin, arrange...
From stuff.co.nz


APRICOT-ALMOND COFFEECAKE | KING ARTHUR BAKING
Let sit for 10 minutes to give the yeast some time to get going. Add the milk, eggs, sugar, vanilla, orange oil or zest, butter, and salt. Stir to mix well. Add the remaining flour 1 cup at a time, stirring until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it to form a smooth and satiny ball.
From kingarthurbaking.com


FRESH APRICOT CAKE WITH SUGARED ALMONDS - GARLIC & ZEST
2019-07-01 Cool The Apricot Summer Cake with Sugared Almonds Before Slicing. When the apricot cake is done baking, let it cool for a few minutes before running a sharp knife around the edge of the pan to loosen it. Remove the collar from the springform pan and let the cake cool to room temperature before serving.
From garlicandzest.com


RECIPE: FLOURLESS APRICOT CAKE - JMORE
2022-07-25 Instructions. Mix everything except the apricots together. Pour the mixture into a greased baking dish and place the apricot halves cut side up all around. Optional: Sprinkle sugar and cinnamon for extra flavor. You can also sprinkle 1/2 cup granola on top before baking. Bake at 350 for 30 minutes.
From jmoreliving.com


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