Apricot Almond Cake

Cake or cupcake, make this recipe. 

{Apricot Almond Cake}

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

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. 

Buon appetito! copyright 2012 Alisa Barry

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