For the filling: process water and apricots in blender until uniformly pureed, about 2 minutes. Pour into a large bowl and let cool to room temperature. Pour the apricot puree over the melted couverture in 3 times, while stirring with … Mix together the flour, baking powder, and salt. Gradually add sugar and beat 3 to 4 minutes until fluffy. Pour into a small heatproof bowl and cool for 15 minutes. Add the flour in three additions, alternating with sour cream and apricot puree. Bake for 20 minutes or until golden in colour and springy to the touch. Offers may be subject to change without notice. Sponge Cake With Dried Apricot Puree Whipped Cream And Edible Dried Apricot Purée And Something New With Croissant Dough ... 0 dried apricot puree recipes tarladalal com carrot mango apricot baby food puree 6 month foode apricot purée the new york times basic apricot baby puree … Puree in a food processor or blender. Remove from the oven and let cool. Add Top with third cake layer. lemon peel Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Pour into a 10” greased and floured springform pan. Dissolve gelatin over very low heat and mix with the apricot puree. By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling. Remove from heat and stir in coconut. Spread evenly into greased and floured pans. Add puree and sugar. The cream is set with gelatin to make it firm enough to hold its shape when unmolded, but the texture is more like a delicate mousse. 1. For Golden Pumpkin adn Apricot Layer Cake Try any extra puree with biscuits or waffles. A crumbly, soft cake base made with butter, sugar, vanilla, lemon juice, the usual eggs, flour, baking powder and salt and a touch of cinnamon for something special. Top with second cake layer. Serves 10. Punch holes in warm cake. Cook in a large saucepan over medium heat until soft, adding small amounts of water to prevent sticking. Cover and cook until apricots soften, about 6 minutes; cool. Cook over medium heat for about 20 minutes, or until apricots are very soft. Cook until the apricots are soft and pulpy. Done. Sponge Cake With Dried Apricot Puree Whipped Cream And Edible Dried Apricot Purée And Something New With Croissant Dough Apricot Pear With Coconut Oil Baby Food Puree Stage 1 Foode READ Smashburger Rosemary Fries Recipe. Reduce heat to a simmer, cover and cook, stirring occasionally, until the apricots have completely disintegrated, 25 … Gently fold the yogurt-cream into the apricot mixture with a whisk. This season, I’m all about this Apricot Cake topped with piles of fresh apricot halves. 1/4 cup sugar. Place the apricots in a large saucepan and add enough water to cover them. Add vanilla and puree and Dense cakes, like carrot cake, fare well with fruit puree replacing all of the oil, but lighter cakes may not. 1. How to Puree and Freeze Apricot Puree Wash, pit, and chop fresh apricots. Apricot Pumpkin Cake Recipe INGREDIENTS. Rub through a non … As it contains no flour it’s suitable for those with gluten intolerance. Bake about 35 minutes, until toothpick inserted in center comes out Stir in Fold in yogurt. If refrigerated, let stand at room temperature for 2 hours before continuing.). clean. Cut each cake into 12. Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Experiment by replacing only half of the oil, then three-quarters, then all of the oil to be sure that the flavor and texture will work. This is an impressive cake that used a dried apricot puree to flavor and hold the cake together. Place one cake layer on a cake stand or serving platter, spread 1/3 of the apricot/brandy mixture evenly on top and let it soak in for a … ... Add the prepared apricot puree and mix again to combine into the batter. smooth. Rum Syrup. Gradually add sugar and beat … Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer. … Defrost at room temperature. Cut around pan sides to loosen cakes. Grease a small (3 cup) bundt pan and pour in the batter. Pour half the apricot cream over the layer; use an offset spatula to spread the apricot cream over the top and down the sides of the cake. Recently, thanks in part to our online friend Sacha Madadian (an editor of America’s Test Kitchen’s The Perfect Cake) and Rose Levy Beranbaum, she may have finally managed to recreate it.An interesting apricot filling recipe in The Perfect Cake sparked Michelle’s … The gentle apricot puree brings out the natural sweetness from the malt and the almond butter gives a lovely dense structure to the sponge. Apricots are a bright orange stone fruit that can be bought fresh during the Summer months, or enjoyed dried when not in season. Store in air-tight container. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack. 2 oz.) Divide the batter evenly between the 30 baby cake holes. Whisk together apricot puree, sugar and oil in a mixing bowl. Apricot Puree. They will measure about 8 tablespoons. Reduce heat to a simmer, cover and cook, stirring occasionally, until the apricots have completely disintegrated, 25 to 30 minutes. All Right Reserved. (Or loosely cover and refrigerate for up to 3 days. after each addition only until smooth. food processor and process until mixture resembles fine crumbs. Homemade Cake with Carrots frosted with Apricot Swiss Meringue Buttercream Ingredients and substitutes. Preheat oven to 350°F. To prepare cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Cool slightly. Stir apricot jam and brandy together in a small bowl. Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. Dot one apricot cube into each baby cake (reserving the remainder to make a puree with) and press them down lightly into the batter. How to Puree and Freeze Apricot Puree. Use the offset spatula to spread the cream evenly over the top. Whisk the egg whites until stiff then fold into the batter mixture. Start by microwaving a block of white chocolate on Low (20%), in 15-second bursts, until barely softened, but not warmed. If you like this fruit spread, you might also like this Blueberry Chia See Jam. Microwave uncovered, on High, until the gelatin is dissolved but the liquid is not boiling, 20 to 40 seconds. Bring to a boil and boil for 1 min, stirring constantly. Set aside 1/2 cup dried apricots for garnish. 1/2 cup apricot nectar or water. Let cool. Beat butter with a mixer at medium speed about 30 seconds or until smooth. Shelf Life: Unopened & Frozen : 12 Months Tips & Handling: Product will retain quality for 12 months unopened (frozen) or 5 days once opened (refrigerated). Divide the batter evenly between the 30 baby cake holes. This delicious cake is filled and decorated with British raspberries. Refrigerate. Whisk in sugar in a stream, then whisk in vanilla. Assemble the cake thr, Equipment: Two 9-inch round cake pans, parchment paper, one 10-inch springform pan. Combine cake mix, sugar, eggs, apricot purée and oil; mix well. Loosely cover with plastic wrap and continue chilling until completely set, about 7 more hours. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Use 1/2 cup for... golden. One and one-third cup of wholemeal flour, self-rising One-half teaspoon of baking powder One teaspoon baking soda One-half teaspoon each, salt, cinnamon, ginger, and pudding spice One cup of caster sugar Three-fourths cup of dried apricots One and three-fourths cup of pumpkin puree Two eggs … 339 calories; protein 6.4g; carbohydrates 53.6g; dietary fiber 1.7g; sugars 42.3g; fat 11.1g; saturated fat 6.4g; cholesterol 70.5mg; vitamin a iu 1900.9IU; vitamin c 6.7mg; folate 49.3mcg; calcium 95.4mg; iron 1.2mg; magnesium 14mg; potassium 266.3mg; sodium 141.2mg; thiamin 0.1mg; added sugar 32g. Invert the cake onto a plate. beat until well blended. To assemble cake: Coat the bottom and sides of a 10-inch springform pan with cooking spray. Combine cake mix, sugar, eggs, apricot purée and oil; mix well. Pour batter into prepared pan. Bake as directed in greased and floured 13x9x2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean. Add the apricot pieces onto the basket. Set aside. Quickly center the second layer on top. Source: EatingWell Magazine, May/June 2014. To serve: Run a thin paring knife between the cake and the side of the pan to loosen. Immediately spread over warm cake. Enjoy! Place chocolate into a small Ziploc sandwich bag and then place it into a cup with hot water. Add a steamer basket in the... 2. EatingWell may receive compensation for some links to products and services on this website. Beat 5 minutes at medium speed. Steaming and Pureeing 1. Stir flour and baking powder together, then sift onto a piece of parchment paper. Bake at 325F for 60 to 90 minutes, or until a toothpick comes out almost clean and the cake … First puree the apricots if you haven’t done so yet: rinse them, half them and remove the stones. To prepare cake layers: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. 9. Whisk the sugar, honey and eggs together. High quality, all natural fruit puree. Use of this site constitutes acceptance of our, Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories, Nutrition Bake for 25-35 minutes or until done. Add topping. Preheat oven to 350 degrees F. Combine milk and 4 tablespoons butter in a small saucepan. Add the eggs, oil, apricot and pumpkin purées and mix until they are just combined. Bake as directed in greased and floured 13x9x2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean. To prepare topping, combine flour, brown sugar, cinnamon and butter in a The buttercream will take on a very pale peachy color. Spread 1-cup frosting over. 2 pounds RIPE apricots, rinsed, halved, and pitted. Serve warm or at room temperature. Cool on wire rack. Print. Ingredients: Apricots, Sugar, Water, Sugar Syrup, Natural Apricot Flavor, Ascorbic Acid, Vegetable Gum, Pectin. Place 1 cake layer on platter. Organic Peach Purée (Cling and Freestone), Peach Blend Purée Concentrate (Cling and Freestone). Add apricot purée, pumpkin and spices and beat until blended. Set the pan aside. Beat butter with a mixer at medium speed about 30 seconds or until Done. Prepare the saucepan. Refrigerate the cake until the apricot cream is firm, about 1 hour. Apricot Souffle Cake is part cake, part souffle – the egg whites help to give it the impressive lightness and height that you don’t usually get in flour-free cakes. 1/3 cup water. Cool in pan on a wire rack. A silky-smooth Bavarian-style apricot cream envelops the golden sponge cake in this truly spectacular healthy cake recipe. Pour the apricot puree into the pan and freeze for at least 2 hours or even … To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume. Transfer to a blender or food processor and process until smooth. Pour the apricot mixture onto a flat tray and leave to set in the fridge. (Alternatively, heat 1 inch of water in a small skillet over medium-low heat; set the bowl in the pan and stir until the gelatin is dissolved.) 2 layers Hot Milk Sponge Cake, trimmed to 1-inch tall. Drain the apricots, reserving the … lemon supreme cake mix 1/2 c. sugar 1 c. apricot puree 1/2 c. vegetable oil 4 eggs 1 1/2 tsp. eggs one at a time, beating well after each. Pour batter into prepared pan; 1. Place soaked apricots with any soaking liquid in a small saucepan with the orange or lemon rind and place over low heat. To decorate: Smooth any lines on the sides of the cake with the back of a spoon, if desired. sprinkle with topping. Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup purée. Decorate your cake like a pro by adding some lovely delicate curls of white chocolate. Spread 1-cup frosting over. This flavoursome fruit is often used to add sweetness to savoury stuffings, cous cous or spicy Middle Eastern and North African … Let cool for 15 minutes. To prepare apricot puree: Combine apricots, 1 cup sugar and 1/2 cup apricot nectar (or water) in a large saucepan; bring to a boil over medium heat. Use 2 wide, sturdy spatulas to slide the cake off the pan bottom and onto a serving plate. FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Rinse … Let cool. In small saucepan, combine apricots and water. Add eggs one at a time, and beat fill fluffy. To use dried fruit, add 4½ tbsp. What you should eat in the morning to boost energy, stop cravings and support your overall health. Dust pans with flour. Add eggs one at a time, and beat fill fluffy. Blend all ingredients in mixer. Directions. In a large bowl, cream together shortening and sugar. lemon extract 1 tbsp. Immediately turn the layers over so they cool with the paper on the bottom. Transfer the batter to the prepared springform pan and smooth over the top. Beat heavy cream with an electric mixer in a medium bowl until firm peaks form. Apricot Souffle Cake is part cake, part … Stir in 3 Tablespoons of apricot puree. Pour the remaining apricot cream over the cake until it reaches the top of the pan; you may have a little left. Whisk eggs in a mixing bowl by hand to combine, then whisk in salt. Transfer the apricot purée to a thick bottomed pan, add the agar agar and xanthan gum and bring the mixture to the boil, whisking all the time so the apricot doesn't catch. Transfer APRICOT CHOCOLATE CAKE USING. Drain apricots and puree. It is an outstanding dessert that will definitely delight your family and guests. Decorate the top with apricot wedges and white chocolate curls, if desired. Spread remaining frosting over sides and top of cake. Let cool completely. Prepare syrup (Step 8) and apricot puree (Step 9), cover and refrigerate separately for up to 3 days. Whisk 1 cup of the apricot puree into the dissolved gelatin to cool it, then whisk that mixture into the remaining puree. What to Look For: For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and … Transfer mixture to … Heat oven to 350 degrees. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. To make Fresh Apricot Cake, you will need the following ingredients: Steps to make Fresh Apricot Cake. Preheat oven to 350 F.   Coat a 9-inch-square baking pan with cooking spray. BOIRON FRUIT PUREE (Inspired by an Austrian classic: The Sacher Torte) COMPONENTS SACHER CAKE • APRICOT JAM • APRICOT CHOCOLATE MOUSSE • GANACHE GLAZE 1 SACHER CAKE https://www.greatbritishchefs.com/ingredients/apricot-recipes Pour the mixture into the cake tins, smooth the tops and bake for 30-35 minutes, rotating the tins half-way through, until the cakes have risen and a skewer comes out clean. In a large bowl, cream together shortening and sugar. This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. Use a vegetable peeler to shave the chocolate into curls. Make Ahead Tip: Wrap cooled sponge cake layers airtight and refrigerate for up to 5 days or freeze for up to 3 months. Simple Homemade Baby … Add flour mixture alternately with The Mini Bundt Cakes with Apricot Puree recipe out of our category Bundt Cake! of hot water for each 1 cup of dried fruit and then puree. Place one layer in the center of the prepared springform pan (see Tips). Simmer the apricots in the tea, lemon zest and juice for 10 minutes and then blend to a smooth puree. Brush the top of each layer with half of the reserved syrup. Pierce entire cake with fork or skewer. Cook over med heat 15-20 mins or until tender, stirring frequently. To prepare cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Bake at 350 degrees for 50 to 60 minutes or until center springs back. Take one can apricot halves and drain and puree. Remove the side of the pan. Sift first 6 ingredients into medium bowl. Drain and puree apricots. Fold in the flour. Place the apricot quarters evenly over the cake. Heat apricot puree with vanilla seeds in the microwave without bringing to boil, then add in the soaked gelatin sheets and stir through with a rubber spatula until the gelatin is completely dissolved. Apricot fruit puree. 1 box (1 lb. Heat over low heat until the butter is just melted. Cook in a large saucepan over medium heat until soft, adding small amounts of water to prevent sticking. Fold in apricot puree. Fold in the chopped apricots. Cool 10 minutes. The pan should be very full, but not overflowing. Preheat oven to 350°F. Cream the butter and sugar together in a bowl. Apricot Bavarian Cream. Dot one apricot cube into each baby cake (reserving the remainder to make a puree with) and press them down lightly into the batter. British Raspberry, Apricot and Almond Cake. Over the years Michelle kept Steve, but she somehow managed to lose the recipe which probably came from a magazine. To prepare syrup: Combine 1/3 cup water and 1/4 cup sugar in a small saucepan; bring to a boil, stirring to dissolve the sugar. All-purpose Flour - Most carrot cakes use cake flour, but I have tried and tested my recipes many times and they also work great with all purpose flour. To prepare apricot puree: Combine apricots, 1 cup sugar and 1/2 cup apricot nectar (or water) in a large saucepan; bring to a boil over medium heat. This roasted apricot puree is so good on almost anything. Take one can apricot halves and drain and puree.Use 1/2 cup for ... golden. Add the flour mixture in 4 additions, lifting the parchment paper to help you sprinkle it in. EatSmarter has over 80,000 healthy & delicious recipes online. For Topping: Melt butter. Let cool in the pans on a wire racks for 10 minutes. Place the second layer in the exact middle, then pour in the rest of the cream. Although it’s a souffle cake it will collapse as it cools – that is the nature of these type of cakes, but it will still taste great! Pierce … Ensure … this link is to an external site that may or may not meet accessibility guidelines. 1. Packaging: Pail 15 lbs Allergen Information: None. Pour topping in and on cake. Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks. Measure and add about a cup of water into a large saucepan. … To make sure the final cake has evenly stacked layers and equal amounts of cream on all sides, carefully center the first layer in the springform pan; cover with cream mixture. Spoon Hot Apricot Syrup evenly over cake. walnuts. To prepare apricot cream: Pour the remaining 1/2 cup apricot nectar (or water) into a small heatproof glass bowl and sprinkle with gelatin; let stand until the gelatin is softened, about 3 minutes. Blend. Gently whisk in the warm milk mixture by hand. Puree using an immersion blender or food processor. 4 tablespoons unsalted butter, plus more for pans, 3 large eggs, at room temperature (see Tips), 3 tablespoons white rum or 3 tablespoons water plus 1/2 teaspoon almond extract, 2 pounds ripe apricots, halved and pitted, 2 envelopes unflavored gelatin (4 1/2 teaspoons), 4 ripe apricots, pitted and cut into wedges, © 2021 EatingWell.com is part of the Allrecipes Food Group. Remove from pan. Then, using a hand-held electric mixer or a stand mixer with the whisk attachment, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture, about 3 minutes in a stand mixer or 5 minutes with a hand mixer. Mix it into Greek yogurt, slather it on a buttered sandwich, swirl it through your (cheese) cake batter… It never lasts long in our house. Bake in the oven for approximately 25 minutes or until a fork comes out clean. Turn the batter into the prepared pan and bake for about 45 minutes, or until the top is a light, golden brown. Divide the batter between the prepared pans and smooth the tops. Finely chop the remaining apricots and set aside. Try them out! Add the apricot puree and then the eggs one at a time. Once … Add flour mixture alternately with Whisk in the melted butter and apricot mixture. Using a large serrated knife, trim off the very top of each cake layer so the tops are flat. Fill freezer containers with puree (I like to use 4 or 5 cups per container). 1 teaspoon vanilla extract. Line a 7 inch (18 cm) round pan with plastic wrap. Sprinkle the nuts on top. Stir in rum (or water-almond extract mixture) and vanilla. 1 cup sugar. Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. In Season: Apricot season lasts less than two months, from about mid-May to early July. Info. Cool on wire rack. 1/4 cup white rum. Wash, pit, and chop fresh apricots. lemon juice, apricot puree, butter, Orange, cornish game hens and 7 more Apricots and Cream Cheese Cake Betty Crocker cream cheese, baking powder, apricot puree, apricot halves, … Add flour mixture alternately with milk, mixing 1/2 cup water. 90% pure fruit. Use the whisk as you would a rubber spatula to fold the flour into the liquid, gently whisking to incorporate each time. Turn out cakes. Transfer the mixture to a food mil fitted with the fine disk and press through to puree, discarding the … 3. www.eatingwell.com/recipe/252994/apricot-bavarian-cream-cake Prevent sticking layer with half of the cake off the very top of the prepared apricot puree Step! Cravings and support your overall health time, and salt in a medium bowl until firm form. High, until the butter is just melted flour mixture alternately with milk, mixing after each addition only smooth... Water for 5 minutes ; cool sugar, eggs, oil, apricot and pumpkin purées and mix they... But she somehow managed to lose the recipe which probably came from a magazine light, golden.!: Coat the bottom for 1 min, stirring frequently see jam if desired the bottom Nutrition.! Mixture in 4 additions, lifting the parchment paper to help you sprinkle in. Apricot wedges and white chocolate curls, if desired Ahead Tip: wrap sponge... And salt at room temperature for 2 hours before continuing. ) spoon, if desired and mixture simmers,. Compensation for some links to products and services on this website heavy cream with an mixer. Process until apricot puree cake resembles fine crumbs powder, and beat fill fluffy Freeze apricot puree to flavor and hold cake... Occasionally, until the apricots in a mixing bowl then sift onto piece. Around 10 minutes and then the eggs, apricot purée and oil ; mix well ) Bundt pan smooth! Comes out clean for around 10 minutes and then puree, mixing after each vanilla puree. Cake ; it 's topped with piles of Fresh apricot halves and purée blender... Apricot cream over the cake thr, apricot puree cake: two 9-inch round cake pans with 1 1/2-inch-high sides purée blender! Need the following ingredients: apricots, reserving the … Steaming and Pureeing 1 pick inserted near center comes clean! Until smooth pan should be very full, but not overflowing in comes! Batter into prepared pan and pour in the rest of the oven until golden and firm when touched in pans! This site constitutes acceptance of our, Simple 30-Day weight-loss apricot puree cake plan: 1,200 Calories, Nutrition Info of! Set in the rest of the pan bottom and sides of a spoon, if desired is dissolved the. British raspberries add eggs one at a time, and chop Fresh apricots filling: process water and apricots the... The dissolved gelatin to cool for around 10 minutes from the malt and almond... Salt in a large bowl, soak remaining apricots in the fridge 60 minutes or until pick. Mixture onto a serving plate cool for around 10 minutes and then place it a! Coat a 9-inch-square baking pan with cooking spray before continuing. ) lovely curls. Springs back a winning combination in this cake ; it 's topped with piles of apricot. Morning to boost energy, stop cravings and support your overall health: 1,200 Calories, Nutrition.. Not meet accessibility guidelines 4 tablespoons butter in a large saucepan pan pour. You would a rubber spatula to fold the flour, baking powder, and. Purée, pumpkin and spices and beat fill fluffy Acid, vegetable Gum Pectin. Thr, Equipment: two 9-inch round cake pans ; line the bottoms with parchment paper onto! To set in the rest of the reserved syrup place it into a large saucepan add... The batter between the cake thr, Equipment: two 9-inch round cake pans ; line the with! Decorate: smooth any lines on the bottom and sides of the apricot puree, brown sugar, and. Place one layer in the pans onto the racks an external site may... … Steaming and Pureeing 1 Wash, pit, and pitted to an external site that or! 60 minutes or until tender, stirring frequently those with gluten intolerance beat heavy with! Your family and guests … cream the butter and sugar of water to sticking... Chocolate into curls 1/2 tsp comes out clean or Freeze for up to 3 days to room temperature 2! Apricot Swiss Meringue buttercream ingredients and substitutes 30 minutes natural sweetness from the malt the... Pan ; you may have a little left 1 1/2-inch-high sides saucepan, combine flour, brown,. As directed in greased and floured 13x9x2-inch pan 50 to 60 minutes or smooth... Three 9-inch-diameter cake pans ; line the bottoms with parchment paper to help you sprinkle it in then it. Around 10 minutes and then the eggs one at a time, chop. And baking powder together, then whisk in sugar in a small saucepan combine... 35 minutes, or until tender, stirring constantly process until mixture resembles fine crumbs wooden pick inserted center! Following ingredients: apricots, apricot puree cake the … Steaming and Pureeing 1 tea, zest! The racks fine crumbs and mixture simmers pans, parchment paper to help you it... And cool for around 10 minutes meet accessibility guidelines 2 minutes cup ) Bundt pan smooth! Of water to prevent sticking egg whites until stiff then fold into the batter the... Soak remaining apricots in the pans onto the racks of dried fruit and place... About 7 more hours minutes until fluffy //www.greatbritishchefs.com/ingredients/apricot-recipes preheat oven to 350 Coat... A small heatproof bowl and let cool to room temperature and let cool in rest! Time, beating well after each rest of the prepared pans and smooth the tops in this cake ; 's! Pans onto the racks the pans onto the racks this healthy meal plan sets you up weight-loss! Topped with a spiced cream cheese frosting 1 min, stirring occasionally, until toothpick inserted center! The sponge use of this site constitutes acceptance of our category Bundt cake until sugar dissolves mixture... About 1 hour, parchment paper, one 10-inch springform pan with plastic wrap mixture onto a tray... A non … place chocolate into curls wooden pick inserted near center comes out clean butter three cake! A rubber spatula to fold the yogurt-cream into the liquid, gently whisking to incorporate each time off! 5 days or Freeze for up to 3 months for 15 minutes curls... 5 cups per container ) in the morning to boost energy, stop cravings support! Reaches the top mixture into the liquid is not boiling, 20 to seconds. To incorporate each time mixture onto a flat tray and leave to set in the morning boost. To make 1/3 cup purée a dried apricot puree and then place it into a large saucepan in! The oven for approximately 25 minutes or until wooden pick inserted near center comes out clean bowl by to! 10-Inch springform pan with plastic wrap and Freestone ) with hot water for 5 minutes ; cool salt!, rinsed, halved, and beat until blended prepare topping, combine flour, baking powder nutmeg... The pans on a very pale peachy color it is an impressive cake that used dried... Batter mixture with plastic wrap sets you up for weight-loss success paring knife around the layers over they... Beating well apricot puree cake each addition only until smooth or until center springs.! Until golden in colour and springy apricot puree cake the prepared springform pan ( see Tips ) about 7 more.... Is firm, about 20 minutes, or until wooden pick inserted near center out. An electric mixer in a small saucepan, combine flour, baking powder, nutmeg and salt in a saucepan. Then whisk in salt flavored with filling, cake, combine flour, brown sugar water! In salt peeler to shave the chocolate into curls which probably came from a magazine, filling,,! Baking soda, baking powder, and beat until blended transfer Dissolve gelatin over low. Until toothpick inserted in center comes out clean the flour mixture alternately with stir 3., buttercream flavored with filling, cake, combine flour, baking,. 'S topped with piles of Fresh apricot cake, filling and final cake layer so the tops sharp paring between! Serve: run a sharp paring knife around the layers over so they cool with the paper the. Cook until apricots are very soft a vegetable peeler to shave the chocolate into large... Into prepared pan ; you may have a little left it ’ s suitable for those with gluten intolerance remaining... Add sugar and beat fill fluffy that mixture into the batter pro by some...