Apricot Almond Cake
Yield
6 servingsPrep
25 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ¾ | cup |
almonds
blanched, sliced |
|
| ⅔ | cup |
sugar
plus 1 tablespoon |
|
| ½ | cup |
all-purpose flour
|
|
| 3 | each |
apricots
fresh, thin |
*
|
| 4 | each |
egg whites
large |
*
|
| ¼ | teaspoon |
salt
|
|
| 6 | x |
whipped cream
sweetened, or ice cream, servings |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 177 | ml |
almonds
blanched, sliced |
|
| 158 | ml |
sugar
plus 1 tablespoon |
|
| 118 | ml |
all-purpose flour
|
|
| 3 | each |
apricots
fresh, thin |
*
|
| 4 | each |
egg whites
large |
*
|
| 1.3 | ml |
salt
|
|
| 6 | 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.
