Best 2 Allergen Free Warm Apple Apricot Cake Recipes
Indulge in the delightful symphony of flavors and textures presented by this allergen-free warm apple apricot cake, a culinary masterpiece that caters to various dietary restrictions without compromising on taste. This delectable treat is crafted using wholesome, allergy-friendly ingredients, ensuring that everyone can savor its goodness. The moist and tender crumb embraces a medley of juicy apple chunks and succulent apricots, while the warm spices and zesty citrus notes create a harmonious flavor profile. This recipe also includes a luscious apricot glaze that adds an extra layer of sweetness and shine, transforming each slice into an irresistible indulgence.
Additionally, the article offers a collection of scrumptious recipes that cater to different dietary needs and preferences. Embark on a culinary journey with the luscious vegan chocolate avocado mousse, a rich and creamy dessert that tantalizes the taste buds with its velvety texture and浓郁chocolate flavor. For those seeking a gluten-free delight, the almond flour chocolate chip cookies promise a crispy exterior and a soft, chewy interior studded with gooey chocolate chips. Embrace the goodness of nature with the vibrant green smoothie, a refreshing blend of spinach, banana, and apple that nourishes the body with essential vitamins and minerals.
These recipes not only cater to various dietary restrictions but also prioritize the use of fresh, wholesome ingredients, ensuring that each bite is a celebration of natural flavors. Whether you're looking for a delectable dessert, a satisfying snack, or a nutritious boost, this article has something for every palate and dietary requirement.
APRICOT APPLE CAKE
Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the
Provided by admin
Time 1h40m
Yield - Servings
Number Of Ingredients 13
Steps:
- Preparation Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.) With a wooden spoon, stir in the chopped apples and apricots. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week. Tips To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag.Freeze for up to several weeks.
Nutrition Facts :
ALMOND-APRICOT FOOD PROCESSOR CAKE
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the whole cake with apricot flavor.
Provided by Anna Stockwell
Categories #CAKEWEEK Cake Wheat/Gluten-Free Apricot Summer Almond Amaretto Dessert Bake Food Processor Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
- Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
- Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
- Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
- Run a knife around edges of cooled cake and invert onto a platter.
- Serve with macerated apricots and whipped cream alongside.
- Do Ahead
- Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.
Tips:
- Choose ripe, flavorful apples and apricots. This will ensure that your cake is moist and delicious.
- If you don't have fresh apples or apricots, you can use unsweetened applesauce or apricot puree. Just be sure to reduce the amount of sugar in the recipe accordingly.
- Feel free to add other spices to the cake batter, such as cinnamon, nutmeg, or ginger.
- Serve the cake warm with a dollop of whipped cream or ice cream.
Conclusion:
This allergen-free warm apple apricot cake is a delicious and easy-to-make dessert that everyone can enjoy. It's perfect for breakfast, brunch, or a special occasion. With its moist texture, flavorful filling, and simple ingredients, this cake is sure to be a hit with everyone who tries it.
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