Tag: Almond cake

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Apricot and Almond Cake with Oranges & Caramel

apricot-and-almond-cake-with-oranges-in-caramel

Ingredients

  • 225g butter
  • 225g sugar
  • Juice of 1 lemon
  • 75g ground almonds
  • 100g plain flour
  • 100g dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml water

To Cook

Set oven 180°C (350°F) Gas Mark 4.

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

 

Oranges in Caramel

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.

 http://www.bordbia.ie/consumer/recipes/desserts/pages/apricotandalmondcakewithorangescarmel.aspx
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Almond Cake with Apricot Brandy Sauce

almond-cake-with-apricot-brandy-sauce-thumbnail

Serves:10

The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.

Ingredients:

  • 3/4 cup Kerrygold Pure Irish Butter
  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1/3 cup each: apricot preserves and sour cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (7 oz) tube pure almond paste, crumbled
  • 1/2 cup sliced almonds
  • Apricot Brandy Sauce:
  • 1/4 cup Kerrygold Pure Irish Butter
  • 1 cup brown sugar
  • 1/3 cup heavy cream
  • 1/4 cup peach brandy
  • 1/4 cup apricot preserves

Directions:

Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.

http://kerrygoldusa.com/recipes/almond-cake-with-apricot-brandy-sauce

Posted on

Apricot and Almond Cake with Oranges & Caramel

apricot-and-almond-cake-with-oranges-in-caramel

Ingredients

  • 225g butter
  • 225g sugar
  • Juice of 1 lemon
  • 75g ground almonds
  • 100g plain flour
  • 100g dried apricots, chopped in the food processor
  • 3 Quality Assured large eggs, beaten

Oranges in caramel

  • 4 large oranges, peeled and sliced
  • 4 tablesp. sugar
  • 125ml water

To Cook

Set oven 180°C (350°F) Gas Mark 4.

Line a shallow 23cm cake tin with baking parchment.

Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.

 

Oranges in Caramel

Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.

 http://www.bordbia.ie/consumer/recipes/desserts/pages/apricotandalmondcakewithorangescarmel.aspx