1/4 cup low-fat buttermilk Directions Place raisins and apricots in bowl and add orange juice. Cover with plastic wrap and let mixture steep 15 minutes. Center rack in oven and preheat to …
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Mix softened butter with low carb sweetener (erythritol) until fluffy. Add egg yolks gradually while mixing. Beat in the melted chocolate and add blanched almond meal and coconut flour until …
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If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor. I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet. Instead of apricots, you could also use fresh peaches! You can bake this cake in a regular 9-inch baking pan.
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast. Wash, halve and pit the apricots. Throw them in a pot with wide bottom. Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots will turn into a mash.
Gradually add the eggs, one at a time mixing well. Stir in the sifted flour, and spoon half of the cake batter into the base of the cake tin. Layer on the drained apricots, cover with the remaining batter and bake. Drain the apricots in a sieve and give it a shake to remove as much of the liquid as possible.
Moist and sponge like this canned apricot cake is easy to make from scratch. With juicy apricots layered inside a buttery dessert style cake, every bite you take is bursting with flavour. This cake uses simple ingredients and is quick to make. It can be eaten warm or cold making it perfect for any time of the year. Join Our Newsletter!