Apricot Stack Cake

Made from whole raw almonds, and packed with protein, Bob's Red Mill Almond Meal/Flour gives this stack cake its subtle hint of nutty flavor. Find almond flour int he baking aisle of most grocery stores.

Apricot Stack Cake
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1 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Stand:
15 mins
Chill:
2 hrs or overnight
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Apricot Stack Cake

Ingredients
2
15 ounce cans apricot halves in light syrup
1
cup dried apricots, chopped
2
tablespoons honey
2
eggs, lightly beaten
1 1/4
cups buttermilk
1/4
cup melted butter
1/2
cup almond flour
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
 
Whipped cream
 
Lime peel strips
 
Honey
 
Fresh or canned apricots, quartered (optional)

Directions

  1. For apricot filling, drain juice from the 2 cans of apricot halves and place in a small saucepan. Set apricot halves aside. Bring drained syrup to boiling; remove from heat. Add dried apricots. Let stand 15 minutes to soften. Drain and discard liquid. In a food processor or blender combine the drained apricot halves and the drained dried apricots. Cover and process or blend until smooth. Transfer to a medium bowl. Stir in 2 honey and lime peel; set aside.
  2. In a large bowl whisk together eggs, buttermilk, and melted butter until combined. Add flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk batter until smooth.
  3. Pour about 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to a 7 1/2- to 8-inch circle. Cook over medium heat for 1 to 2 minutes, turning cake when surface is bubbly and edges are slightly dry. Cook cake 1 minute more or until golden brown.
  4. Place cake in an 8-inch springform pan. Top with 1/3 to 1 /2 cup of apricot filling. Repeat with remaining batter and filling, finishing with apricot filling on top. Yields 6 to 7 layers. Cover and chill 2 hours or overnight.
  5. To serve, top with whipped cream, sprinkle with lime peel strips, and drizzle with honey. Top with additional apricots. Makes 8 servings

From the Test Kitchen

Use a griddle or extra large skillet:

To ensure you have a large enough area to make these cakes, use a flat griddle or extra large skillet. A large pancake turner works great for flipping these delicate cakes.

*

To weigh dry ingredients, zero the scale after each ingredient is added to the bowl.

Nutrition Facts

(Apricot Stack Cake)
    Per serving:
  • 391 kcal cal.,
  • 17 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 84 mg chol.,
  • 294 mg sodium,
  • 58 g carb.,
  • 4 g fiber,
  • 41 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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