Best 3 Apricot And Almond Cake Recipes
**Apricot and Almond Cake: A Delightful Treat for Any Occasion**
Indulge in the tantalizing flavors of our delectable apricot and almond cake, a culinary masterpiece that combines the sweet and tangy flavors of apricots with the nutty richness of almonds. This moist and fluffy cake is adorned with a luscious apricot glaze, creating an irresistible combination of textures and flavors that will tantalize your taste buds. Perfect for any occasion, be it a casual gathering or a special celebration, this delightful cake is sure to impress.
**Recipes Included:**
1. **Apricot and Almond Cake:** The classic recipe for a moist and flavorful apricot and almond cake, featuring a tender crumb and a delicate apricot glaze.
2. **Gluten-Free Apricot and Almond Cake:** A delightful twist on the classic recipe, this gluten-free version uses almond flour and coconut flour to create a light and fluffy cake that is just as delicious as the original.
3. **Vegan Apricot and Almond Cake:** Indulge in the goodness of apricots and almonds without compromising your vegan lifestyle. This plant-based recipe uses aquafaba (chickpea brine) as an egg replacer, creating a moist and fluffy cake that is sure to satisfy your cravings.
4. **Apricot and Almond Bundt Cake:** Elevate your baking skills with this stunning bundt cake version of the classic apricot and almond cake. With its intricate design and moist, flavorful interior, this cake is sure to be the star of any dessert table.
5. **Apricot and Almond Coffee Cake:** Start your day with a delightful twist on the classic coffee cake. This recipe combines the flavors of apricots and almonds with a sweet crumb topping, creating a perfect accompaniment to your morning coffee or brunch gathering.
APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 8 to 10 slices
Number Of Ingredients 14
Steps:
- Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
- Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
- Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
- Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
- Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
- Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
- Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.
APRICOT AND ALMOND SNACK CAKE
This is a nice light coffee cake that has a wonderful almond flavor and the apricot preserves adds the right amount of sweet/tart. It's also a nice presentation with the ribbon of almonds and preserved in the middle. Enjoy.
Provided by Kim127
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking soda and salt.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Fold in sour cream and almond extract.
- Fold in flour mixture until well blended.
- Grease and flour 10-inch tube pan or bundt pan.
- Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
- Cover with remaining batter.
- Sprinkle top with remaining almonds and apricot preserves.
- Bake at 350°F for 1 hour (or until done).
- Cool on rack. Turn out onto plate with topping side up.
APRICOT AND ALMOND CAKE
Make and share this Apricot and Almond Cake recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 23cm shallow round cake tin.
- Beat the butter, sugar and almond extract together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the second one.
- Add the rest of the flour, the almonds, lemon zest, and milk, and fold in gently. Put the mix into the cake tin and level the top.
- Arrange the drained apricots evenly on top, then put the almonds in between them.
- Bake in the oven for 45 minutes or until the cake springs back when lightly pressed in the middle.
Tips:
- For the best results, use fresh or dried apricots. If using dried apricots, be sure to soak them in hot water for at least 30 minutes before using.
- If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
- Be sure to grease and flour the cake pan before adding the batter. This will help the cake to come out of the pan easily.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
This apricot and almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of apricots and almonds creates a moist and flavorful cake that is sure to please everyone. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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