APRICOT LAYER CAKE
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.
Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE & APRICOT LOAF CAKE
A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
- Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
- Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
- Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.
Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
EASY PASSOVER CAKES
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
PASSOVER ORANGE AND APRICOT SPONGE CAKE WITH CITRUS MASCARPONE FROSTING
Very delicious at tea time.
Provided by jillelise
Categories other
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- 1) Preheat oven to 350. Beat the egg whites with a pinch of salt until they hold soft peaks. Add 3/4 c of sugar and continue beating until stiff but not dry. Set aside.
- Beat together the rest of the ingredients until well combined, then fold in part of the egg whites to lighten.
- Fold in the rest of the egg whites, and spread the batter evenly in an ungreased tube pan and bake 45-55 minutes. Cool upside down, then spread with citrus mascarpone frosting.
- 2) Whip the cream and sugar until fluffy (don't overwhip!). Add in the orange juice and lemon juice and zest, then the jam.
- Fold in the mascarpone, and mix until combined. Keep chilled.
PASSOVER APRICOT CAKE AND BERRY COMPOTE TRIFLES
This dessert looks so beautiful layered in tall goblets - clear ones only. The leftover apricot puree is great on my recipe #146780. This is a very pretty presentation not just for Passover but for Easter as well! Have not allowed for chilling or cooling times.
Provided by Manami
Categories Dessert
Time 2h20m
Yield 8 trifles, 8 serving(s)
Number Of Ingredients 20
Steps:
- APRICOT PUREE:.
- Bring all ingredients to simmer in heavy saucepan over medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes.
- Transfer mixture to food processor; puree until smooth.
- Transfer to small bowl, cover and refrigerate.
- Do ahead tip*.
- CAKE:.
- Position a rack just below center of oven and preheat to 350°F (180°C).
- Whisk first 3 ingredients in small bowl to blend; set aside.
- Using electric mixer, beat egg yolks and 1/4 cup sugar in a large bowl until very thick, about 6 minutes.
- Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy.
- Beat in cake meal mixture.
- Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
- Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry.
- Fold whites into yolk mixture in 4 additions.
- Transfer batter to a 10x4-inch (25.5cmx10cm) angel food cake pan or tube pan with removable center.
- Bake cake until tester inserted near center comes out clean, about 55 minutes.
- Immediately, invert center of cake pan onto narrow neck bottle.
- Cool cake completely.
- Do ahead tip.**.
- ASSEMBLY OF TRIFLES:.
- Cut around sides of pan and around center post to loosen cake; remove from pan.
- Cut cake, as needed, into even 1/2-3/4-inch slices (not wedges of uneven thickness).
- Using cookie cutter, cut out sixteen 2-1/2 to 3-inch rounds.
- In each of eight (12oz-16oz)goblets, place spoonful of compote.
- Top with 1 cake round, 1/4 cup compote and large spoonful of non-dairy topping.
- Repeat layering 1 more time.
- Refrigerate trifles up to 6 hours.
- When ready to serve, top each trifle with a dollop of non-dairy whipped topping.
- MIXED BERRY COMPOTE:.
- Make this 1 day ahead to allow flavors more time to develop(and of course to free up more of your time for other cooking.).
- Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.
- Whisk jam and remaining apricot puree in large bowl to blend.
- Gently mix in all berries.
- Let compote stand at room temperature at least 2 hours, tossing occasionally.
- *Can be made 1 week ahead. Keep refrigerated.
- **Cake can be prepared 2 days ahead. Cover pan tightly with foil and store cake upright at room temperature.
Nutrition Facts : Calories 900.5, Fat 33.5, SaturatedFat 15.6, Cholesterol 162.8, Sodium 316.1, Carbohydrate 143.5, Fiber 12.1, Sugar 110, Protein 10.6
PASSOVER CHOCOLATE ORANGE TORTE
I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!
Provided by coconutty
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
- Beat egg yolks with 1/2 cup sugar until very thick.
- Add chocolate, orange juice and rind; beat to combine.
- In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
- In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
- Gently fold in chocolate mixture into beaten whites.
- Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
- Prepare the filling:.
- Melt preserves; stir in orange sections.
- Cool for 5 minutes.
- Prepare the chocolate glaze:.
- Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
- Run a knife around edge of pan; remove cake from pan.
- Slice cake in half horizontally.
- Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.
Nutrition Facts : Calories 414.8, Fat 22.1, SaturatedFat 8, Cholesterol 141, Sodium 67.4, Carbohydrate 55.1, Fiber 5.3, Sugar 34.2, Protein 9.6
PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
- In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
- In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
- Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
- Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.
SAFTA MIRIAM'S PASSOVER SEVEN LAYER CAKE
A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!
Provided by BSROSS
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
- Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
- Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.7 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 79.9 mg, Sugar 16.2 g
APRICOT TORTE
In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top this easy dessert with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
- Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
- Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
- Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.
More about "passover orange apricot layer cake recipes"
THE ABSOLUTE BEST CAKES TO MAKE FOR PASSOVER | THE …
From myjewishlearning.com
Author Shannon Sarna
25 BEST PASSOVER DESSERTS - MARTHA STEWART
From marthastewart.com
BEST ORANGE PASSOVER SPONGE CAKE - ALL WAYS DELICIOUS
From allwaysdelicious.com
THE ONE-BOWL PASSOVER CAKE YOU HAVE TO MAKE THIS YEAR
From myjewishlearning.com
Servings 6Category DessertAuthor Sonya Sanford
ALMOND AND ORANGE PASSOVER CAKE — MOLLY YEH
From mynameisyeh.com
Estimated Reading Time 2 mins
PASSOVER ORANGE ANGEL FOOD CAKE WITH STRAWBERRIES - GREATIST
From greatist.com
APRICOT LAYER CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
8 PASSOVER CAKE RECIPES
From allrecipes.com
APRICOT ALMOND CAKE RECIPE - REAL SIMPLE
From realsimple.com
PASSOVER ORANGE SPONGE CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE: THIS FLOURLESS ALMOND PASSOVER CAKE IS ADAPTABLE TO WHAT …
From bostonglobe.com
APPLE-APRICOT FRUIT CAKE PASSOVER DESSERT RECIPE
From streetdirectory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love