How To make Apricot Almond Cake
1/4 c Butter
1 ts Vanilla
1/2 ts Almond extract
3/4 c Blanched almonds; sliced
2/3 c Sugar; + 1 tbls
1/2 c Flour
3 Fresh apricots; sliced thin
4 lg Egg whites
1/4 ts Salt
Sweetened Whipped cream -=OR - ice cream Preheat oven to 400~ and butter an 8" round cake pan. In small saucepan melt butter. Let cool and stir in vanilla and almond extract. In food processor, blend together the almonds, 2/3 cup sugar and flour until almonds are ground fine. In small bowl, toss apricots with remaining 1 tbls sugar. Beat egg whites with salt until stiff. Fold in almond mixture. Spread batter in cake pan, arrange apricot slices evenly on top and bake 20-25 minutes and serve it warm with whipped cream or ice cream.
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How To make Apricot Almond Cake's Videos
Almond Flour Apricot Cake
This very flavorful almond flour apricot cake is low carb and keto. It’s also very easy to make!
Recipe:
Apricot Almond Cake: A Gluten-Free Delight in 10 minutes!
This gluten-free apricot almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and tartness from the apricots. The almonds add a rich and nutty flavor that complements the apricots perfectly.
This cake is also a great option for people with dietary restrictions. It is gluten-free, dairy-free, and can be made vegan by using vegan substitutes for eggs
Ingredients:
3-4 apricots
1 tablespoon cornstarch, for apricots
3 medium eggs
1/4 cup(35 g) sweetener(stevia or your choice)
1/2 teaspoon vanilla extract
1 cup(100 g) almond flour
2 tablespoons of cornstarch, for the cake batter
a pinch of salt
2 tbsp sweetener(stevia or your choice)
bake at 340F (170C) for 35-40 minutes
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Apricot almond ricotta light and fluffy cake!
This is a very light and delicious ricotta almond apricot cake.
Feel free to put different fruits on top although it goes very well with stone fruits such as plums, cherries, peaches etc.
Try it and let me know what you think.
Ingredients:
110g softened butter
110g sugar
3 eggs (separated yolks and whites)
zest of a lemon
splash of vanilla extract
125g ground almonds
50g flour
175g ricotta
7 ripe apricots
flaked almonds for top
Preheat the oven to 180C. Cream butter and sugar together. Add egg yolks one at a time beating well in between each addition. Add a splash of vanilla extract and zest of a lemon. Mix in the ground almonds, flour and a pinch of salt. Beat egg whites till stiff peaks and fold them gently into the batter. Lastly add the ricotta. Don't overmix. Pour into an 8x8 tin. Cut apricots and place them on top cut side up and sprinkle flaked almonds on top. Bake for 45 min.
Enjoy!
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Apricot Cake with Almond Crust ✪ MyGerman.Recipes
This apricot cake is Love at first sight!. The crust is rather unusual with the almond flour in it and is a perfect fit for the apricots in the filling. This is just the right cake to serve for friends.
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Apricot Almond Cake
Life of Riley Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Recipe found here:
Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
Frangipane
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
2 eggs
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
Topping
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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Break My Heart by Katrina Stone (Break My Heart) Artlist
Patience by Muted (Constant Motion) Artlist
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