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Sunday, 26 February 2012

how to prepare delicious Apricot-Almond Cake

Apricot-Almond Cake

Filling Ingredients:
1/2 cup    apricot preserves
1/4 cup    almond paste, crumbled

Cake Ingredients:
3 cups   all-purpose flour
1 tsp      baking powder
1/2 tsp   salt
1 1/2 cups   granulated sugar
1/2 cup        butter or margarine, softened
1/2 cup        sour cream
3             large eggs
1/2 cup   apricot nectar

Glaze Ingredients:
3/4 cup     powdered sugar
1 to 2 tsp  apricot nectar

1.     Heat oven to 350°F (175°C).
2.     Combine preserves and almond paste in food processor bowl fitted with metal blade or blender. Cover; process until smooth (30 to 60 seconds). Set aside.
3.     Combine flour, baking powder and salt in medium bowl. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream and eggs; continue beating until smooth (1 to 2 minutes).
4.     Reduce speed to low. Gradually add flour mixture alternately with apricot nectar until well mixed (1 to 2 minutes).
5.     Spread half of batter into well-greased and floured 10-inch tube pan or 12-cup Bundt® pan. Spoon filling over batter in pan; spread remaining batter on top of filling. Swirl filling into batter using a spatula or knife.
6.     Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
7.     Combine powdered sugar and enough apricot nectar for desired glazing consistency in small bowl. Drizzle over cooled cake.

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