APRICOT HONEY CAKE
Provided by Joan Nathan
Categories Cake Rum Fruit Dessert Rosh Hashanah/Yom Kippur Apricot Almond Fall Kosher Honey Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 1 Cake
Number Of Ingredients 14
Steps:
- In a small bowl, soak the apricots in the rum for at least 30 minutes.
- Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
- In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
- Sift the 2 flours and the baking soda into another bowl.
- Strain the apricots, reserving the excess rum.
- Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
- Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.
HEAVENLY HONEY AND APRICOT ALMOND CAKE
This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly.
Provided by rsarahl
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
- Make fruit layer for the cake by mixing together the first 4 ingredients.
- Then sprinkle the flour over the fruit and stir a few times to blend.
- In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
- In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
- Sift flour mixture into the honey mixture and stir to blend.
- Pour slightly less than half of the batter into the prepared pan and spread it evenly.
- Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
- Bake for 30 minutes.
- Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
- Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
- Cool cake completely before slicing.
Nutrition Facts : Calories 454.3, Fat 19.4, SaturatedFat 2.1, Sodium 205, Carbohydrate 68.5, Fiber 5.2, Sugar 44.4, Protein 7.5
BRAN CAKE
Make and share this Bran Cake recipe from Food.com.
Provided by McCarthy
Categories Low Cholesterol
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Soak the bran, sugar, milk and fruit together for at least 2 hours. Add flour and pour into a loaf tin.
- Bake at 180C/350F/Gas 4 for 1 - 1 1/2 hours.
- Serve in slices. Dieters may consume an occasional slice as a treat!
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
FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)
This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey
Provided by seattlelove
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
- Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
- Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
- Beat the egg yolks on low speed for a few seconds until slightly thickened.
- Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
- Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan.
- Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Nutrition Facts : Calories 338.7, Fat 6.3, SaturatedFat 1.9, Cholesterol 74.1, Sodium 93.2, Carbohydrate 67.6, Fiber 1.7, Sugar 53.6, Protein 5.6
APRICOT PANCAKES WITH HONEY BUTTER
Perfect pancakes for a leisurely brunch and healthier than most bought versions
Provided by Good Food team
Categories Brunch, Dessert, Side dish, Treat
Time 20m
Yield 12-16
Number Of Ingredients 9
Steps:
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium
APRICOT AND HAZELNUT BRAN CAKE
From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degree Celsius.
- Spray loaf tin or square cake tin with oil and line with baking paper.
- Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
- Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
- Pour mix into prepared tin and bake for 40 to 45 minutes.
APRICOT AND CINNAMON CAKE
Delicious apricots make this cake so succulent and soft.
Provided by bakingchef15
Time 1h40m
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c. Butter and base line a cake tin.
- Combine the flour and cinnamon in a bowl. Rub in the butter until it resembles fine breadcrumbs.
- Stir in the sugar and apricots. Mix the honey and milk together and add to the dry mixture with the eggs. Mix well with a metal or wooden spoon.
- Spoon into cake tin.
- Bake for 1hour 20min until firm to touch, turn onto wire rack, while warm glaze with honey then glaze again while cooling.
More about "apricot bran honey cakes recipes"
LEMON HONEY APRICOT CAKE | THE CAKE BLOG
From thecakeblog.com
5/5 (1)
EASY APRICOT CAKE | RECIPE POCKET
From recipepocket.com
APRICOT CARROT CAKE WITH HONEY CREAM FROSTING
From bakefromscratch.com
APRICOT BRANDY POUND CAKE - POUND CAKE RECIPE WITH APRICOT …
From runningtothekitchen.com
APRICOT-BRAN HONEY CAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: APRICOT BRAN CAKES STEP BY STEP WITH PICTURES
From handy.recipes
APRICOT-BRAN HONEY CAKES RECIPE | YUMMLY
From pinterest.com
APRICOT BRANDY CAKE - BAKING WITH RONA
From bakingwithrona.com
FOODCOMBO
HONEY, APRICOT AND CAMOMILE CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
DATE AND APRICOT BRAN MUFFINS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
ARAN GOYOAGA’S FIG, HONEY AND LEMON TEA CAKES
From purewow.com
ADOREUM: THE NEWLY DISCOVERED FLATBREAD FRESCO OF POMPEII
From bbc.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #breakfast #fruit #african #american #european #vegetarian #muffins #dietary #northeastern-united-states #quick-breads #brunch #to-go
You'll also love