WebDirections. 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 325°F. Spray inside …
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WebHow to make No bake sugar free cheesecake. Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir …
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WebBeat the cream cheese and powdered sweetener at a low to medium speed with a hand mixer, until it is fluffy. TIP: Use low speed and dont over-mix. Doing so can …
WebThis banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar. ; …
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Preparation Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Spread the batter in the baking pan. Arrange the apricot slices on the top.
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.
Skinny Apricot Loaf Cake Print this recipe! Few Notes. The cake tends to raise quite dramatically in the oven so use at least a 10x5x3-inch loaf pan (maybe even bigger if you have it). If you settle for a smaller one you might have to face a Vesuvius-like eruption of cake in the oven.
Drain the tinned apricots of their juice, then pat dry on kitchen paper. Weigh out 100g, cut these into 1cm dice and set aside. Put the rest in a blender with the yogurt, eggs and oil and blitz to a purée. Sift the flour, bicarb, 1 teaspoon of ground ginger and salt into a mixing bowl. Pour the apricot-yogurt purée into the bowl.