1/4 c Butter 1 ts Vanilla 1/2 ts Almond extract 3/4 c Blanched almonds; sliced 2/3 c Sugar; + 1 tbls 1/2 c Flour 3 Fresh apricots; sliced thin 4 lg Egg whites 1/4 ts Salt Sweetened Whipped cream -=OR - ice cream Preheat oven to 400~ and butter an 8" round cake pan. In small saucepan melt butter. Let cool and stir in vanilla and almond extract. In food processor, blend together the almonds, 2/3 cup sugar and flour until almonds are ground fine. In small bowl, toss apricots with remaining 1 tbls sugar. Beat egg whites with salt until stiff. Fold in almond mixture. Spread batter in cake pan, arrange apricot slices evenly on top and bake 20-25 minutes and serve it warm with whipped cream or ice cream. -----
How To make Apricot Almond Cake's Videos
Apricot Almond Cake
Paleo, sugar-free, gluten-free
Soft, moist, easy to make AND gluten-free Italian almond and orange cake ????
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Almond Apricot Cake with Almond Butter Frosting with Chef John McConnell of Clif Family Winery
Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how to make an Almond Apricot Cake with Almond Butter Frosting and Toasted Almonds. Almonds have long been a staple ingredient in baked goods, and in this recipe, Chef McConnell uses almond flour, almond butter, and decorative sliced almonds. Almonds and apricots are a classic duo in desserts, and he uses apricots in this cake to add a sweet, tart fruity contrast to the nutty almonds.
Gluten-Free Apricot Almond Cake - Easy and Quick Summer Dessert Recipe. This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made from almond flour, topped with juicy apricots. Plus, it's gluten-free and has a light, melt-in-your-mouth texture. You can use other seasonal fruits, like nectarines, plums or peaches.
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#glutenfreecake #apricotalmondcake #apricotcake
0:00 - Intro 0:37 - Preparing the apricot slices 1:14 - Preparing the batter 3:14 - Pan size 3:32 - Arranging the apricot slices on top 3:50 - Baking time 4:03 - Enjoying the cake
Ingredients Makes about 8 servings
4-5 apricots, cut into thick slices 1 tbsp (8g) cornstarch , for tossing the apricots 4 large eggs , separated 2/3 cup (140g) sugar , divided 1 ½ cup (150g) almond flour 2 tbsp (16g) cornstarch , for the cake batter 1/4 tsp (1g) salt 1 tsp (5g) almond extract