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Almond Apricot Cake

Recipe courtesy of: 

Sunset magazine, June 2003

Print Recipe

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  • 4 x 6 card
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Brooklyn Brown Ale

Bottle Image (Fullsize): 

Tommyknocker Maple Nut Brown Ale

Bottle Image (Fullsize): 
Serving Size: 

10-12

Ingredients: 

Cake

  • 1 cup softened butter
  • 1 ½ cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 Tbsp. vanilla
  • 3 ¼ cups cake flour
  • 2 ½ tsp. baking powder
  • ¼ tsp salt
  • 1 ¼ cups milk
  • 7 oz. Almond paste
  • ½ cup apricot jam

Frosting

  • 6 egg yolks
  • ¾ cups of sugar
  • ½ cup light corn syrup
  • 2 cups unsalted butter, softened
  • 2 tsp vanilla extract
  • ¾ cup apricot jam
Directions: 

Cake

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using a mixer on medium high-speed beat the sugar and butter approximately 5 minutes until fluffy. 
  3. One at a time add the eggs and yolks, beat throughout. Beat in the vanilla.
  4. In a mixing bowl combine baking powder, flour and salt. 
  5. Stir 1/3 of the flour mixture into the batter, then ¾ cup of milk each time until blended. Stir in another third of the mixture, then the rest of the milk and finally the last of the flour mixture.
  6. Pour batter into two 9 inch cake pans and bake in the oven for 25 to 30 minutes until cooked through. 
  7. Allow to cool 10 minutes. Remove the cake from the cake pans and let cool completely.
  8. Once cool, spread half of the apricot jam on top of the bottom layer of the cake. 
  9. Between two sheets of plastic wrap or wax paper, roll almond paste into a 9 inch circle and place on top of the jam coated bottom layer. Trim to fit. 
  10. Spread the rest of the jam onto the bottom of the top layer and place on top of the almond paste.

Frosting

  1. Heat ¾ cup apricot jam in a microwave and strain into a bowl. Set aside
  2. Beat, on high speed, egg yolks in a mixing bowl for 5 minutes until pale.
  3. In a 3-quart pan mix corn syrup and sugar and warm at medium high heat until sugar is no longer visible. Bring to a boil. Pour into a buttered 2 cup measuring cup.
  4. Pour sugar syrup in a slow and steady pace into eggs, beating at medium speed. Continue until mixture has cooled. Roughly 8 minutes. 
  5. Beat in butter, vanilla and the strained jam until smooth. 
  6. Spread on cake in a gentle, circular fashion and decorate with sliced lemons or candied or dried apricots.

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