Best Cherry Apricot Cake Recipes

RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE

Steps:

• Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
• Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
• Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE

Steps:

• Preparation Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes. Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely. Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

CHERRY APRICOT CAKE

Steps:

• In a large bowl, combine almond flour, salt and baking soda.
• In a smaller bowl, combine agave, eggs and vanilla.
• Stir wet ingredients into dry.
• Gently mix in cherries and apricots.
• Pour batter into an 8 by 8 baking dish.
• Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
• Cool and serve.