Easily modified-alwsys love macaroon layers. Sprinkle the top with almonds, nutmeg and sugar. It was hard to spread the cream on top of the fruit. Also I use the preground almonds sold in bags at Trader Joes to save time. Dust with icing sugar. Burnt the bottoms but scraping off the tops of the cookies was so delicious and intensely almond I look forward to trying to succeed with this recipe. It gets soggy quick, so make it on a day when most of it will be eaten. Arrange sliced apricots on top. Powered by the Parse.ly Publisher Platform (P3). Recipe says to whip just before serving, trust it! Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Using a metal spoon, gently fold in the flour, ground almonds, lemon zest and juice. showstopper at our I followed the recipe to a T and, although there are quite a few steps, the cake overall was very easy. Rather than This was a dissapointment. Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. https://www.yummly.com/recipes/apricot-cake-with-dried-apricots cut. Apricot haves inside the cake create an explosion of flavor and give the dessert an attractive look. Have fun. The cake is not too sweet and gluten-free friendly. It`s hard to believe it`s home made. 6 tablespoons unsalted butter, plus more for pan Oh yeah, those microplane zesters work well for scraping carbon off burnt things... well, they were for wood. It is one of my favorites. 10-inch cookie 2 Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. The praline almond topping is delicious & fun to make. I didn`t use macarpone, but only plain whipping cream. so it was easier to Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. So just before serving, whip, Penny wise, pound foolish! Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes. You may be able to find more information about this and similar content on their web site. I get mine delivered from B and R Farms here: http://www.brfarms.com/. Not for beginner bakers but worth the effort. Grease two 18cm (7in) round sandwich tins and line with greaseproof paper. Arrange the apricot halves around the circumference of the tin. It makes a lovely display. serves 12 or more - I also made a 1 1/2 Both kids and adults loved. This was actually fairly easy, you just need to go through the steps. Two notes: 1)It easily served 12-we had leftovers. The only think I would do differently is put the cream below the fruit. Then beat in the eggs, one at a time, until combined. It was a lot of work, but can be assembled at the last minute. Delicious If they're very wet, dab them with a paper towel. Heat oven to 350°F. Perfect dessert for a dinner party, especially with gluten free guest! This ingredient shopping module is created and maintained by a third party, and imported onto this page. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Put butter, sugar, flour, baking powder, orange zest, ground almonds and eggs into the bowl of a … Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well. Heat oven to 350°F. This cake is to die for. This is a great recipe for a special day. Perfect for all sorts of parties. Place your apricots, cut side up (or if using cherries, cut side down), and sprinkle liberally with sugar. Otherwise hard to get off the baking sheet. I just served it today for an easter dinner and am already looking for reasons to make it again. Absolutely delicious, but one problem (if you're going for a more formal presentation) is that it's a little difficult for folks to cut their adorable little slices. In a medium bowl, whisk together the eggs, milk, 3 1/2 tablespoons of the melted butter (reserving … Turn sheets over and put on 2 baking sheets. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Step 3 Try to leave 1/8 inch all around. And as the description says, Cali Apricots are the best to use. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 2) I used extra large eggs -- the ground almond/confectioners sugar mixture is easier to incorporate that way. I served this at a casual dinner, and we ended up passing around a serrated steak knife to assist with the process! Nigella's apricot almond cake with rosewater recipe - BBC Food Jan 28, 2015 - Though its global corporate history extends back to 1838, Penguin Random House Canada was established, in its current incarnation, in July 2013, as a result of a merger between publishing houses Penguin and Random House. Very scrumptious and very sweet. The comment by the pastry chef made me laugh! Sprinkle the sugar over evenly over the almonds. Unusual and delicious combination of tart (apricots), rich (mascarpone), and sweet (macaroon). California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Use a serrated knife to cut slices. Preheat the oven to 200°C (180°C fan) mark 6. I made the cake layers day before. If frozen, thaw overnight at cool room temperature. Bake on the middle shelf of the oven for 1 hr 25 mins. Set out to make "cookies" with the macaroons for individual cakes. This recipe is time consuming with great presentation for something like a birthday. This French apricot and almond cake is the best dessert made with seasonal apricots during the summertime. Rave reviews. recipe is pretty good, superb balance of sweet and sour and creamy. It is all about the balance of sweet/tart and creamy/crunchy. It was delicious, but would use less sugar in the macaroon. Spread over one of the cakes. Great hit at party. Beat the butter and sugar together until fluffy. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. I have had trouble with nut meringue collapsing or separating when the whites and nuts are combined; a reference librarian told me this happens when the nuts are over-processed & too much oil is released. 12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups), 6 oz dried California apricots (1 1/2 cups), finely chopped, 1 1/2 cups imported Italian mascarpone cheese (10 oz), 1/4 cup Disaronno Amaretto or other almond-flavored liqueur. Sprinkle the almonds evenly over the top of the cake batter. 12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups) Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Beat the butter and sugar together until fluffy. Apricot and Almond Tea Cake This is a bonafide pantry cake! I agree the macaroons could have been just a tad less sweet, but otherwise this is delicious, visually wonderful, and quite easy if you make the components in advance. This is a gem. Served it for made it rectangular ALso the almond praline, and the apricot compote (found an apricot preserve at Balduci's that was made with california apricots - awesome!). circles. This is strictly a party dessert, too much work otherwise. The mascarpone was a little thick to spread so I added a little more cream. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds. The almond cake is soft and moist, six layers alternately filled with apricot preserves and almond pastry filling. Just the right crispness with the almond/merangue layer...tartness of the apricot compote, sweetnes of the pralines, and smoothness of the marscapone cream. … Wonderful, fresh, interesting recipe w/ complex and complimentary flavors. 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