Soft, moist, easy to make AND gluten-free Italian almond and orange cake ????
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Almond Apricot Cake with Almond Butter Frosting with Chef John McConnell of Clif Family Winery
Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how to make an Almond Apricot Cake with Almond Butter Frosting and Toasted Almonds. Almonds have long been a staple ingredient in baked goods, and in this recipe, Chef McConnell uses almond flour, almond butter, and decorative sliced almonds. Almonds and apricots are a classic duo in desserts, and he uses apricots in this cake to add a sweet, tart fruity contrast to the nutty almonds.
Find the recipe at:
Delicious and quick apricot cake with almonds! Easy recipe #692
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A simple and delicious recipe, I recommend it to everyone!
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Thank you very much!
***
Baking dish: 20 cm.
Ingredients:
- 113 grams of butter
- 1/4 teaspoon salt
- 130 grams of sugar (2/3 cup)
- 3 Eggs
- 1 teaspoon vanilla extract
- 100 ml milk
- 120 grams of almond flour (1 cup)
- 180 grams of flour (1 cup)
- 1 teaspoon baking powder
- 500 grams of apricot
Bake in preheated 350°F (180°C) oven / 50 minutes.
This recipe can be made at home with simple ingredients that are readily available in stores. Enjoy!
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#zuhausekochen #cooking at home #dessert
Apricot Almond Cake - Moelleux Abricot Amande ASMR
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Here's what you need to bake this moist and tender Apricot Almond cake;
- 1 can of apricot halves
- 100g flour
- 150g icing sugar
- 1 sachet vanilla sugar
- 120g melted butter
- 3 eggs
- 5cl liquid cream
- 1/2 sachet baking powder
- A handful of flaked almonds
Pre-heat your oven at 180°
Bake for 35 minutes
Check out my other recipes:
Mauritian Banana Pie:
Papaya coconut Tourte:
Carrot Barfi:
APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe
Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...
APRICOT ALMOND COFFEE CAKE
Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.
Preheat oven to 350 degrees F.
2-1/2 cups all-purpose flour
1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)
3/4 cups chilled butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz.) sour cream
2 eggs (1 egg for batter and 1 egg for cream cheese filling)
1 (8 oz.) pkg. cream cheese, softened
3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade
1/2 cup sliced almonds, or substitute with chopped pecans or walnuts
1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.
2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.
3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.
4. Sprinkle with reserved crumb mixture and top with sliced almonds.
5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.
TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.
~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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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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