Apricot Stack Cake
- Makes: 8 servings
- Prep: 25 mins
- Stand: 15 mins
- Chill: 2 hrs or overnight
- 2 15 ounce cans apricot halves in light syrup
- 1 cup dried apricots, chopped
- 2 tablespoons honey
- 2 teaspoons finely shredded lime peel
- 2 eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped cream
- Lime peel strips
- Fresh or canned apricots, quartered (optional)
- 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.
- 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.
- 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.
- 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.
- 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 ,
- 17 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 84 mg chol. ,
- 294 mg sodium ,
- 58 g carb. ,
- 4 g fiber ,
- 41 g sugar ,
- 7 g pro.
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