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
apricot and almond slice recipe | slice recipes | dessert recipes | baking recipes
simple yet stunning apricot almond slice. moreish easy to make serves 8 slices. recipe written below
pre heat oven 180 degrees c
square cake tin with baking paper
125g butter room temp.
1/3 cup caster sugar
2 eggs
1 and 1/4 cups ground almonds or almond meal
2 table sp plain flour
400g can apricot halves drained
bake 18 to 20 mins
1 table sp apricot jam warmed
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
Paleo, sugar-free, gluten-free
Apricot Charlotte Cake with Almonds | Black Pepper Chef
Charlotte cake recipe with apricots and almond nuts – healthy, low-calorie apricot cake recipe for breakfast or picnic. The classic charlotte cake is made with apples, but even with apricots and almond nuts, this low carb cake is perfect: apricots have the necessary sour taste that makes pastries more delicious. A proven step-by-step recipe from Black Pepper Chef.
APRICOT CHARLOTTE CAKE
Ingredients (form size 24cm)
300 g of Apricots
140 g of Plain Flour
125 g of Sugar
3 tbs of Almond Nuts
1/2 tsp of Almond Extract
4 Eggs
1 bag of Baking Powder
2 tbsp. Vegetable Oil
a pinch of Salt
RECIPE & INSTRUCTIONS HERE
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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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ITALIAN APRICOT & OLIVE OIL CAKE with homegrown fruit in Tuscany, Italy
This week I'm sharing a piece from a series I filmed last year, when we had only been married a month! I hope you enjoy this Italian summer vignette, picking homegrown fruit and baking for an indulgent Sunday afternoon dessert.
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You can find the recipe for this cake and other information on moving to Italy, learning Italian or my contact details on my website:
Every day I get so many emails and comments asking why you can’t locate the music I use. I purchase music licenses for almost all the music you hear in my videos. I buy them them from various royalty-free production music sites and most of the time they don’t list the performer because it’s music made only for film productions with an audio watermark throughout the entire track, unless you purchase the single-use license for $50-100 per track. I use a lot of opera so often I’ll reference the opera but I won’t be able to direct you to a recording of that specific performance that you could stream or buy on iTunes or Spotify. Hope that clears things up and thank you for appreciating quality music.
Parts of this series were originally filmed last year for another project for Tuscany Villa, which is a free puzzle decoration game set in Tuscany that you can play on your mobile.
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