Best 2 Dried Apricot And Almond Cake Recipes
Indulge in the delightful Dried Apricot and Almond Cake, a culinary masterpiece that tantalizes the taste buds with its moist, tender crumb, studded with plump, chewy dried apricots and crunchy almonds. This delectable cake is a symphony of flavors and textures, perfectly balanced with a hint of sweetness from the apricots and a nutty crunch from the almonds. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this irresistible treat.
In addition to the classic Dried Apricot and Almond Cake, the article presents a collection of variations that cater to different dietary preferences and flavor profiles. Experience the gluten-free version, crafted with almond flour and coconut flour, offering a delectable alternative for those with gluten sensitivities. For a vegan delight, try the eggless version, which uses flax eggs as a binder, resulting in a moist and flavorful cake that is perfect for those following a plant-based diet.
This article also features a delectable Apricot Almond Bundt Cake, a stunning centerpiece for any occasion. With its elegant shape and moist, flavorful interior, this cake is sure to impress your guests.
For those with a sweet tooth, the article offers a tempting Apricot Almond Coffee Cake, a perfect companion for your morning coffee or afternoon tea. This cake boasts a tender crumb, juicy apricot filling, and a sweet almond streusel topping that creates a delightful textural contrast.
Finally, the article presents a delightful Apricot Almond Galette, a rustic free-form tart that showcases the natural beauty of the apricots. This galette is easy to make, with a flaky crust and a sweet, tangy apricot filling that is simply irresistible.
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 ALMOND LAYER CAKE
Categories Cake Dairy Fruit Nut Dessert Bake Apricot Almond Spring Birthday Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make macaroon layers:
- Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
- Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
- Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
- Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
- Make compote while macaroon layers bake:
- Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
- Make praline almonds:
- Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
- Make mascarpone cream:
- Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
- Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or local ingredients.
- Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The temperature of your oven is important for getting the right texture in your cake. Make sure to preheat your oven to the correct temperature before baking.
- Don't overbake the cake: Overbaking the cake can make it dry and crumbly. Bake the cake just until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.
Conclusion:
The dried apricot and almond cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet flavor, and crunchy almonds, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try.
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