30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
HEALTHY APRICOT GINGER CAKE
This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings.
Provided by SassiFras
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350F degrees. Line a 2-pound loaf pan with parchment or natural wax paper.
- 2. Put the dates in a small pan with the water. Bring to a boil, cook for a couple of minutes and remove from the heat. Sieve the flours, baking powder and spices into a bowl and mix in the apricots and almonds.
- 3. Stir in the wet date mixture and the fruit juice and spoon mixture into the prepared pan.
- 4. Bake for about 45 minutes or until a tester inserted in the middle comes out clean.
- 5. Leave the cake to cool in the pan, then transfer to a wire rack and remove the wax paper. Serve the cake in slices.
APRICOT FRUITCAKE
This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g
ALLERGEN-FREE WARM APPLE-APRICOT CAKE
Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in "The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!" This bundt cake is one of Ms. Sandler's favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it's delicious served at room temperature too.
Provided by Tara Parker-Pope
Categories dessert
Time 1h30m
Yield 1 bundt cake; 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a bundt-style pan with nonstick baking spray.
- Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
- In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
- Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
- Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
- Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 67 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 38 grams, TransFat 0 grams
APRICOT BUTTER CAKE
Just the thing when you have a hungry horde coming over
Provided by Mary Cadogan
Categories Dessert
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.
- Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades - if the mixture briefly leaves a trail, you are ready to proceed.
- Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.
- Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.
- Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
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SKINNY APRICOT CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (124)Category DessertServings 10Total Time 1 hr 5 mins
- Drain the tinned apricots of their juice, then pat dry on kitchen paper. Weigh out 100g, cut these into 1cm dice and set aside. Put the rest in a blender with the yogurt, eggs and oil and blitz to a purée.
- Sift the flour, bicarb, 1 teaspoon of ground ginger and salt into a mixing bowl. Pour the apricot-yogurt purée into the bowl. Add the sugar, stem ginger, about two-thirds of the dried apricots and the tinned apricot pieces and fold together until combined, but still slightly lumpy. Pour into the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 15 minutes then carefully remove from the tin and leave to cool on a wire rack.
APRICOT-GINGER SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.1/5 (16)Calories 160 per servingTotal Time 37 mins
- Preheat the oven to 425°F. Line a baking sheet with parchment paper (or leave ungreased)., In a large mixing bowl, combine the flour, ground ginger, baking powder and salt., Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs., Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly., Add the buttermilk gradually, mixing gently to form a soft dough., Shape the dough into a ball and knead it briefly on a lightly floured work surface.
- Cut each round into six triangles, and transfer the triangles to the baking sheet., Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar., Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown.
- Cool on a wire rack. Store for no more than 3 days., Store, well-wrapped, for 3 days, or freeze for up to one month.
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