Best Apricot And Almond Cake Recipes
APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM
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
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 AND ALMOND SNACK CAKE
This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy.
Provided by Kim127
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
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 AND ALMOND CAKE
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
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, PINE NUT, AND APRICOT COFFEE CAKE
Make and share this Almond, Pine Nut, and Apricot Coffee Cake recipe from Food.com.
Provided by Starshine Michelle
Categories Dessert
Time 1h5m
Yield 1 Coffee Cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
- Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.
- Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
- Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
- Stir to combine. Set aside.
- In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
- Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
- Gently stir in the dry ingredients.
- Pour the batter into the prepared cake pan.
- Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
- Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
- Let the cake cool on a wire rack.
Nutrition Facts : Calories 516.4, Fat 30.7, SaturatedFat 12.7, Cholesterol 152.9, Sodium 263.7, Carbohydrate 54.8, Fiber 2.5, Sugar 36.6, Protein 9
APRICOT, ALMOND AND RICOTTA CAKE
dense but good
Provided by j_thompson26
Time 1h50m
Yield Makes 10 slices
Number Of Ingredients 0
Steps:
- heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar
- Bake for 1.5 hours or until cake has risen, cooked and apricots shrivelled and caramelised leave to cool
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What is apricot and almond cake?
Apricot and almond cake is a classic dessert recipe that combines the juicy sweetness of apricots with the nutty flavor of almonds. This cake is perfect for any occasion, from a casual brunch to an elegant afternoon tea. It can be served warm with vanilla ice cream or cool with whipped cream. The combination of the two flavors makes for a rich and flavorful cake that is sure to please any crowd.Origins of apricot and almond cake
The origins of apricot and almond cake can be traced back to France in the 18th century. The cake was created by French bakers who were looking for a new way to use the abundant apricot crops in the region. They discovered that the delicate sweetness of apricots paired perfectly with the rich, nutty flavor of almonds. The cake quickly became a staple in French pastry shops and spread throughout Europe.Ingredients
The ingredients required for making an apricot and almond cake are simple and easy to obtain. They include flour, sugar, butter, eggs, apricots, almonds, baking powder, and salt. Some variations of this recipe may also call for almond extract or orange zest.Flour:
All-purpose flour is used for this cake recipe. It provides structure and texture to the cake.Sugar:
Granulated sugar is the sweetener used in this recipe. It adds sweetness and crunch to the cake.Butter:
Unsalted butter is used for this recipe. It adds richness and a creamy texture to the cake.Eggs:
The eggs are used for binding and provide a soft and tender crumb to the cake.Apricots:
Fresh apricots are the star ingredient of this cake. They are sliced and layered on top of the batter for a juicy and sweet topping.Almonds:
Sliced almonds are used for the topping of the cake. They add a nutty flavor and crunch to the dessert.Baking powder:
Baking powder is used to help the cake rise and provide a light and fluffy texture.Salt:
Salt is added to balance the sweetness of the cake.Method
The method for making an apricot and almond cake is straightforward and easy to follow.Preparation:
Start by preheating the oven to 350°F. Grease a baking pan with butter and flour.Mix the batter:
In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture until a smooth batter is formed.Add sliced apricots:
Spread the batter evenly into the prepared baking pan. Arrange sliced apricots over the top of the batter in any pattern desired.Add sliced almonds:
Sprinkle the sliced almonds over the apricots.Bake:
Bake in the preheated oven for about 30-40 minutes until the cake becomes golden brown and a toothpick comes out clean when inserted into the center.Cool:
Once the cake is done, remove from the oven and let it cool down completely before serving.Variations
There are many variations to the basic apricot and almond cake recipe. Some of them are:Vegan:
To make a vegan version of this cake, replace the eggs with aquafaba or flax eggs, and use a vegan butter substitute.Gluten-free:
To make a gluten-free version of this cake, use gluten-free all-purpose flour and check that all the ingredients used are gluten-free.Orange zest:
Orange zest can be added to the batter to give the cake a citrusy flavor.Apricot jam:
Apricot jam can be spread over the cake before adding the sliced apricots for an extra burst of flavor.Liqueur:
A tablespoon of Amaretto or other almond liqueur can be added to the batter or brushed over the cake after it is done to give it an extra kick.Conclusion
Apricot and almond cake is a classic French dessert that is loved for its delicate sweetness and nutty flavor. It is a simple recipe that can be made with basic ingredients and prepared in under an hour. This cake is perfect for any occasion and is a crowd-pleaser. With its many variations, the apricot and almond cake recipe can be adapted and personalized to suit any taste.
Apricot and almond cakes are a delicious dessert that is perfect for any occasion. If you are looking for a dessert that is easy to make and tastes amazing, then this cake is perfect for you. However, in order to make the perfect apricot and almond cake, there are some essential tips that you should follow.