Best Apricot And Almond Cake Recipes

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM

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

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.

ALMOND, PINE NUT, AND APRICOT COFFEE CAKE

Steps:

• Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
• Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.
• Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
• Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
• Stir to combine. Set aside.
• In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
• Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
• Gently stir in the dry ingredients.
• Pour the batter into the prepared cake pan.
• Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
• Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
• Let the cake cool on a wire rack.

APRICOT AND ALMOND CAKE

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.

APRICOT, ALMOND AND RICOTTA CAKE

Steps:

• heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar
• Bake for 1.5 hours or until cake has risen, cooked and apricots shrivelled and caramelised leave to cool