Best 2 Apricot Honey Cake Recipes

Indulge in a symphony of flavors with our delectable Apricot Honey Cake, a treat that tantalizes the taste buds and captivates the senses. This exquisite cake is a harmonious blend of sweet and tangy flavors, featuring layers of tender, moist sponge cake infused with the essence of apricots and honey. Each bite reveals a burst of fruity goodness, perfectly complemented by the rich, velvety honey frosting. But that's not all! This article is a treasure trove of apricot and honey-inspired recipes, offering something for every palate. From the delightful Apricot and Honey Muffins bursting with juicy apricots and a hint of honey sweetness, to the irresistible Apricot Honey Bars that combine the tang of apricots with a chewy, gooey filling, this collection of recipes is a celebration of these two culinary gems. Whether you're a seasoned baker or just starting your baking journey, these recipes are sure to delight and impress. So, get ready to embark on a culinary adventure and create memories with every bite of these apricot and honey-infused treats.

Here are our top 2 tried and tested recipes!

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP

Apricot Yogurt Cake with Orange Honey Syrup image

Categories Cake Citrus Dairy Nut Dessert Bake Yogurt Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 11

Ingredients

two 8-ounce containers plain yogurt
2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs
3/4 cup dried apricots, chopped fine
1 cup walnuts, chopped fine
Orange Honey Syrup
mint sprigs for garnish

Steps:

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

APRICOT HONEY CAKE

Apricot Honey Cake image

Provided by Joan Nathan

Categories Cake Rum Fruit Dessert Rosh Hashanah/Yom Kippur Apricot Almond Fall Kosher Honey Vegetarian Pescatarian Dairy Free Peanut Free Soy Free

Yield Makes 1 Cake

Number Of Ingredients 14

Ingredients

1/2 cup dried apricots, roughly chopped
1/4 cup dark rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups white rye or unbleached all-purpose flour
1/4 cup cake or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews

Steps:

In a small bowl, soak the apricots in the rum for at least 30 minutes.
Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
Sift the 2 flours and the baking soda into another bowl.
Strain the apricots, reserving the excess rum.
Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients for baking. This will help ensure that your ingredients combine evenly and smoothly.
Measure Ingredients Accurately: Using the correct measurements is essential for baking. Use a kitchen scale to measure ingredients by weight for the most accurate results.
Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix only until the ingredients are combined.
Bake the Cake in the Center of the Oven: This will help ensure that the cake bakes evenly.
Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.
Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting or sliding off the cake.

Conclusion:

Baking an apricot honey cake is a rewarding experience that results in a delicious and beautiful treat. By following these tips and tricks, you can ensure that your apricot honey cake turns out perfect every time. So gather your ingredients, preheat your oven, and get ready to bake a delicious and impressive cake that will be enjoyed by all!