Cake or cupcake, make this recipe.
Soon.
{Apricot Almond Cake}
Ingredients:
3/4 cup sugar
7 oz. almond paste
1 cup butter, room
temperature
5 eggs
1 + 1⁄2 tsp. vanilla
3 Tbs. syrup from apricots
1/2 cup flour
2 tsp. baking powder
1⁄4 tsp. salt
6-8 Organic Artisan preserved Apricots
1 cup whipping cream
Directions:
Preheat oven to 325 degrees.
1 cup whipping cream
Directions:
Preheat oven to 325 degrees.
In food processor sugar and almond paste until finely ground. Add butter, eggs, vanilla and syrup and mix until incorporated. Combine the flour, baking powder, and
salt and sift into the batter mixture until smooth.
Pour into buttered and
floured springform pan or muffin tins half way. Place cut halves of stone fruit. Top with batter. Finish with sliced halves of stone fruit.
Sprinkle vanilla almond sugar.
If making as a cake, bake for 45 minutes to one
hour. If baking in muffin tins, bake for 20-30 minutes. Cake is done if toothpick is dry when inserted.
Serve with whipped cream.
Serve with whipped cream.
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