Apricot and almond pie: a perfect dessert for breakfast and to be soaked in cold milk. I know, in summer, you don't want to turn on the oven, but I'll leave you this recipe the same, in case you went mad and I'd like to try it, or in case you would like to keep for September, When there is still some Apricot and it's time to exploit it for the latest pies or jams (try my JAM APRICOT VANILLA). And on my YouTube channel to find a playlist VIDEO RECIPES DESSERTS the other a more greedy.
The moist cake with apricots and almonds a dessert for adults, because the apricots are first put to soak in brandy and brown sugar: the sauce I put in the mixture of sweet and this gives it more perfume, softness and helps it to last longer. If you want to prepare the cake for your children, replaced brandy with a little’ lemon juice and sugar. If you want, You can replace the almonds with crushed amaretti, for a stronger taste. Try it, is a sweet fruit fresh and rich that he can not like it! If you like soft fruit cakes you can try also APPLE PIE, The soft cake PEACHES AND ALMOND and that terrific toPEARS AND CHOCOLATE.In short, have a look to my SWEETS FROM BREAKFAST. And have a nice day.
APRICOT AND ALMOND CAKE SOFT (doses for a cake of 24 centimeters or a mold from standard dimensions plumcake)Print This
- 250 grams of flour 00
- ripe apricots, to taste (I put about 15 if they are not too large, but you can make it even richer)
- 2 whole eggs
- 110 grams butter
- 140 grams of Superfine caster sugar
- the grated rind of a lemon
- a tablespoon of organic vanilla extract
- a pinch of salt
- a sachet of baking powder
- little whole milk
- Grappa as required
- 2 tablespoons brown sugar
- sliced almonds, to taste
- granulated sugar for sprinkling on sweet, to taste
- butter and breadcrumbs, to taste
An hour before preparing the cake, wash the apricots, split them in half and place in a bowl with brandy (abundant) and brown sugar. If you prepare this cake for children, instead of the brandy used a little’ lemon juice. Preheat the static oven to 180 degrees. Place in a bowl the eggs and granulated sugar and beat with an electric mixer until the mixture is white and fluffy compound.
Add a pinch of salt and the grated lemon rind. Then the sifted flour, little at a time, continuing to whisk until you have a paste with no lumps. Melt the butter in a double boiler or in the microwave and pour it into the dough, continuing to mount up to mix completely.
Dissolve the yeast in some milk (50 milliliters may suffice) and pour it into the dough, stirring with a spatula until completely absorbed. Now, I would suggest to add to the mixture at least part of the sweetened brandy in which you have macerated apricots, because it is a liquid aromatic and sweet that will make your cake more fragrant. In addition, alcohol in a mixture helps to preserve as long as the softness of the sweet and to do it better preserve.
However, if prepared this cake for children, forget the brandy and add a couple of tablespoons of milk for the dough is soft and dense but not too dry. Grease and dust with breadcrumbs the cake pan or Loaf pan. Pour the mixture into the Tin and spread apricots vertically, pressing down so that they sink into the dough.
Put apricots in abundance but do not overdo, because being a very soft fruit, apricots tend to fall apart during cooking and you could get a cake with too much fruit pulp inside and then not perfectly leavened. Sprinkle abundantly the surface of the cake with sliced almonds and then sprinkle with caster sugar.
Bake in the oven for 45 minutes, If you have decided to use the cake tin, or for 55 minutes for the cake mold. In any case, It always try toothpicks: stick it in the center of the cake and it is cooked if the toothpick comes out dry. Serve the cake with soft apricots and almonds for breakfast, you will see that goodness.
You can prepare this cake with other types of fruit such as peaches, cherries, plums and, Obviously, My e pears.