Easy Apricot Cake Recipe | Cooking Craft
This Apricot Cake is so delicious, flavorful, and moist! You make it in less than 5 minutes and you don't need a mixer. Once you try it you'll make it every day! Also, you can use any fruits!
#apricotcake
#apricots
#easycake
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Ingredients:
2 cups all-purpose flour (280g)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar (200g)
1 1/2 cup chopped and pitted apricots (300g)
150 ml milk
100 ml vegetable oil
2 eggs
1 tsp vanilla essence
powdered sugar
Directions:
1. In a large bowl combine the flour with sugar, salt, and baking powder. Add the apricots and mix.
2. Add the oil, milk, vanilla essence, and eggs and gently mix with a spatula just to combine.
3. Pour the batter into a pan and bake at 170C for 45 minutes or until golden brow.
4. Bon Appetit!
Easy Apricot Brunch Pastries
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EASY APRICOT BRUNCH PASTRIES
Makes 6
*Print Recipe here*
INGREDIENTS:
For the Pastry Cream:
1 cup (240ml) milk
2 tbsp (25g) sugar
1 vanilla bean, scrapped of its seeds
2 egg yolks
2 tbsp (15g) cornstarch
1 tbsp (15g) butter
For the Pastries:
6 puff pastry squares 5” x 5” (13cm x 13cm)
2 15-ounce cans of canned apricots (you’ll need 12 apricot halves)
1 egg, beaten
¼ cup (60 ml) Apricot Jam
METHOD:
The day before, make the pastry cream.
In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly.
In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined.
Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter.
Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled.
Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream.
Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well.
At this point, pastry cream should not be visible when you fold this up, only apricots should be visible.
Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper.
Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake.
To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up.
Allow to cool slightly.
Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Moist Chunky Apricot Bread - Simple Daily Recipes
Moist Chunky Apricot Bread from Simple Daily Recipes. You'll want to hug my neck after trying this recipe. It is absolutely awesome!!!
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No yeast, no knead, mixed seed, apple & apricot bread ???? Vegan recipe
This wholesome bread requires no kneading or proving. It combines fresh and dried fruit, seed mix and plant yogurt. It so easy and quick to prepare and goes well with savoury as well as sweet spreads. Perfect for breakfast or brunch. Makes 1 loaf.
Ingredients:
250g spelt flour
75g buckwheat flour
90g porridge oats
150g seed mix
1 ½ tsp bicarbonate of soda
1 ½ tsp salt
500g plant based plain yogurt (I’ve used unsweetened soya plain yogurt)
60ml (¼ cup) agave nectar
120g dried apricots
1 medium-sized red apple
½ lemon, juiced
extra seed mix, oats and flour, to sprinkle
Method:
1. Heat oven to 190C/175C fan/gas 5. Line a 30cm loaf pan with non-stick baking paper or a non-stick reusable cooking liner.
2. Peel and cut the apple into quarters, and then each quarter into thin slices. Cut the slices into small bits and put everything in a small bowl. Cut a lemon in half, squeeze the juice, pour into the bowl and toss to coat the apple; this will prevent the apple from turning brown. Also cut the apricots into thin slices and then into small pieces.
3. In a large bowl combine flours, oats, seed mix, bicarbonate and salt.
4. Make a well in the centre of the dry ingredients and pour the yogurt, agave nectar, chopped apples and apricot. Mix everything with a wooden spoon until well combined.
5. Spoon the batter into the prepared tin and smooth the surface with a rubber spatula. Scatter some extra seeds, oats and a little flour on top, and bake on the bottom rack of the oven for 60 - 65 minutes.
6. Leave to cool in the tin for about 5 minutes and then transfer onto a wire rack. Carefully remove the liner, cover with a clean tea towel and leave to cool completely before cutting into slices.
Recipe adapted from:
#vegan #bread #loaf
Mary Berry's classy brioche frangipane apple pudding - BBC
Subscribe and ???? to the BBC ????
Watch the BBC first on iPlayer ???? Comfort puddings don’t get better than this; it’s perfect served warm with ice cream, custard, cream or crème fraîche, and great for Sunday lunch.
You will need a large shallow ovenproof dish, about 28cm/11in in diameter.
Get the full recipe @BBC Food ????
Mary returns to the city where she learned to cook – Paris! It is a place that lives and breathes food, and Mary wants to sample the very best of it. Where better to start than a fromagerie to buy cheese for her own version of a melting, crunchy croque monsieur.
Next, under the spire of the Eiffel Tower, Mary enjoys the perfect bistro lunch, all washed down with a drop of fine wine, before she heads to one of the city’s favourite creperies to finesse her technique - whipping up the classic lemon and sugar crepe.
Heading to one of Paris’s bakeries, Mary is shown the underground secrets of perfecting croissants and producing the masses of baguettes that are baked fresh every day. Inspired by the sweet pastries she spots in Parisian patisserie windows, Mary makes her own brioche and apple frangipane tart. This is served up alongside a succulent slow roast leg of lamb with ratatouille and an elegant starter of a crab and herb blinis.
Mary Berry's Simple Comforts | Series 1 Episode 1 Paris | BBC
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All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the 'Are all programmes that are broadcast available on BBC iPlayer?' FAQ ????