WebBake for 50-55 minutes until a pick inserted in the center comes out clean. Cover loosely with foil if crumbs begin to brown too much. Let cool in pan for 10 minutes. Remove from pan and let cool on wire rack. Sprinkle with confectioner’s sugar, if desired. Prep Time: 20 minutes. Cook Time: 55 minutes.
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WebApricot Filling. Step 1. Place the dried apricots in a small saucepan with the water. Step 2. Bring to a boil and boil until only a small amount of liquid is left. The apricots will be plumped up. Step 3. Place the apricots with whatever water remains and the rest of the ingredients in the bowl of a processor.
WebPreheat oven to 350 degrees F. Butter and flour a 9" springform pan. Sift flour, baking powder, cinnamon, cardamom, and salt together in a large bowl and set aside. Cream butter and sugar together in stand mixer until light and fluffy, about 3 …
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WebSpoon the preserves over the batter, spreading to the edges of the pan. Sprinkle with the crumb mixture topping evenly over the batter. Bake for 50-55 minutes until a pick inserted in the center comes out clean. Cover loosely with foil if crumbs begin to brown too much. Let cool in pan for 10 minutes.
WebStep 3: Fold the dry ingredients into the wet in 2 parts. Leave a few streaks of flour throughout the mixture. Step 4: Fold through the chopped apricots until combined and there are no visible lumps of flour. Step 5: Transfer the almond cake batter into a prepared loaf tin and smooth the top using an offset spatula.
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WebRub the mixture to coarse crumbs by hand. Rinse, halve and pit the apricots. Spread the batter evenly in the prepared pan. Place the apricot halves cut-side up on top of the batter, leaving a 1/2-inch margin around the edge. Don’t press apricots into the batter. Scatter the crumbs evenly over the apricots and the batter.
WebCover with apricots, pitted-sides down. Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.
WebInstructions. Preheat oven to 350°F (180°C) and grease the bottom and sides of a 9-inch springform pan with baking spray or butter. Set aside. Using a food processor, blender, or immersion blender puree half of the apricots with the lemon juice and set aside. Quarter remaining apricots and set aside.
WebPreheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper. In a large mixing bowl, beat the butter and sugar until light
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WebApricot layer. Halve the apricots and remove the pits. Slice each half into quarters. Place apricots slices in a large bowl. Toss with sugar, cornstarch, and cinnamon ( photo 1 ). Spoon coated apricots into a small casserole dish ( photo 2 ). STEP 3. Make the Crumble layer. Whisk together flour, brown sugar, salt, and oats.
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WebMix in the butter until crumbly. Sprinkle the topping over the apricots, then place the crumble on a baking sheet to collect any drippings. Bake for about 45 minutes, until the topping is golden brown and the juices are bubbling thickly. Let cool for 20 minutes. Serve warm with scoops of vanilla ice cream.
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WebPreheat 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
WebSet aside the flour mixture until ready to use. Step 3: Cut some of the apricots into quarters and process them in a mini food processor until the apricots are smooth. If the apricots are ripe this step will only take a few seconds. Step 4: Pour the apricot puree into a 2-cup measuring cup.
WebSTEP 1: Heat oven to 350 °F (180 °C). STEP 2: Let the canned apricots drain. STEP 3: Prepare the streusel: Put the flour and sugar into a medium bowl and add the butter cut into pieces. Combine with your fingers and create powdery crumbles. STEP 4: Grease the baking dish with a piece of butter and dust with flour.
WebIn a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently
WebPreheat oven to 350 degrees. Get out 1- 8-inch round cake pan and 1- 8-inch square cake pan. Grease and flour both pans and set aside. Using a mixer, cream the sugar and butter in a large bowl. Add the eggs and vanilla and blend well. Sift together the flour and baking powder in another bowl.
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WebGrease a 9 inch (22 cm) springform baking pan (see note for alternatives). Preheat your oven to 375°F (190°C). Place a rack in the center of the oven. Using a stand or hand mixer, cream the butter, sugar, vanilla, and almond extract, lemon zest, and salt. Add the eggs one at a time and continue to mix.
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