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How To make Golden Apricot Ginger Cake (Low Fat)
Ingredients
3/4
teaspoon
butter
8
each
apricots, whole, pitted, split
4
oz
cream cheese, light
2
teaspoon
ginger, crystallized, minced
1
cup
sugar
2/3
cup
milk, non-fat
2
tablespoon
gingersnaps, finely crushed
1/2
teaspoon
sugar
1 1/4
teaspoon
vanilla
1/2
cup
apricot puree, 4-5 apricots
1/4
cup
egg substitute, frozen, thawed
1
tablespoon
ginger juice
1/3
cup
flour, cake
1
teaspoon
baking powder
1/2
teaspoon
baking soda
Directions:
To make ginger juice, place l (2 or 3 inch) piece ginger root in food processor. Puree, then wrap in cheesecloth and squeeze out juice.
butter l0 inch round glass tart or flan baking dish. Set aside. Blend together cream cheese, crystallized ginger, l/2 ts. sugar and l/4 ts. vanilla. Spoon cream cheese mixture into centers of apricot halves. Set aside.
Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended. Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies.
Bake at 375 degrees about 20 minutes or until center of cake tests done. Serve warm with additional apricot puree if desired.
Each serving contains: l79 calories, l03 mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0.27 gram fiber.
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Almond topped apricot cake
I got this recipe from a National Trust cookery book. It has a toffee almond topping and it`s so good, especially warm with cream. Easy to make.
Ingredients :
For the Cake:
175g Butter, softened
175g Caster Sugar
3 Eggs
175g Self-Raising Flour
75g Ground Almonds
100g Ready to use Apricots, chopped
For the topping:
50g Butter
50g Brown Sugar
1 Tbls Golden Syrup
50g Flaked Almonds
Method :
Preheat oven to 180C, Grease and line a 9 inch loose bottom cake tin. Beat together the sugar and butter, beat the eggs in 1 at a time, adding a Tbls of flour with each. Fold in the remaining flour, the ground almonds and the apricots and mix well. Turn into the prepared tin and bake for about 40 minutes.
Meanwhile prepare the topping, in a small pan mix together the sugar, butter and syrup, heat gently until the sugar dissolves. Remove from the heat and add the flaked almonds. When the cake has had 40 minutes, remove from the oven and spoon over the topping, return to the oven for a further 10 minutes until golden brown. Remove from the oven and allow to cool in the tin.
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Gingerbread House Cake | Christmas
Gingerbread House Cake
Recipe
This recipe was adapted from BBC Good Food's December Issue 2015
Ingredients for the cake:
150ml full fat milk
3 tbsp black treacle
225ml vegetable oil
375g plain flour
3 tsp baking powder
1.5 tsp bicarbonate of soda
375g light brown soft sugar
1.5 teaspoon each of ground cinnamon and ginger
3 tablespoons milk
300ml buttermilk
3 large eggs
1.5 teaspoon vanilla extract
To make the cake:
Measure the milk and treacle in a saucepan, bring to simmer and stir until combined, set aside to cool
Grease the 3 cake tins and heat the oven to 180c
Put the flour, baking powder, bicarb, sugar and spices in a large bowl then add a pinch of salt and mix together
In a jug, whisk the oil, buttermilk, additional milk, eggs and vanilla together and add to the dry ingredients, as well as the treacle mixture
Pour between the tins and bake for 25-30 minutes, don’t open the door for at least 20 minutes
Let them cool slightly then transfer to a wire rack to cool completely
And Decorate
Tin is from Nordic Ware
Music
Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
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This is a simple, yet yummy dessert to impress your guests after a dinner while sipping on an extra glass of wine. Can also be done with peaches. See the full recipe at