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Apricot Almond Cake

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Submitted by ethel

YIELD

6 servings

PREP

25 min

COOK

25 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML ALMOND EXTRACT *
¾ 177
CUP ML ALMONDS
blanched, sliced
158
CUP ML SUGAR
plus 1 tablespoon
½ 118
3 3
EACH EACH APRICOTS
fresh, thin *
4 4
EACH EACH EGG WHITES
large *
¼ 1.3
TEASPOON ML SALT
6 6
X X WHIPPED CREAM
sweetened, or ice cream, servings *

Directions

Preheat oven to 400℉ (200℃) and butter an 8 inch round cake pan.

In small saucepan melt butter.

Let cool and stir in vanilla and almond extract.

In food processor, blend together the almonds, ⅔ cup sugar and flour until almonds are ground fine.

In small bowl, toss apricots with remaining 1 tablespoon 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 to 25 minutes and serve it warm with whipped cream or ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 259 47% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 153mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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