Apricot And Walnut Roll Cake Recipes

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APRICOT AND WALNUT ROLL CAKE

A warm Marsala-spiked walnut cake is spread with apricot jam, rolled, and dusted with confectioners' sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11



Apricot and Walnut Roll Cake image

Steps:

  • Preheat oven to 375 degrees. Butter a 12-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, allowing it to extend slightly over the short sides. Butter paper, and set sheet aside.
  • In the bowl of an electric mixer, beat egg yolks on medium speed until light, about 4 minutes. Gradually add sugar, and beat until thick and creamy, about 3 more minutes. Stir in vanilla extract.
  • Into a small bowl, sift flour with baking powder and salt. With machine running, gradually add flour mixture to egg mixture. Beat just until smooth.
  • Place egg whites in the clean bowl of an electric mixer. Whisk egg whites on medium speed until they are stiff but not dry, about 3 minutes. Fold a third of stiffened egg whites into batter to lighten; then gently fold in remaining whites, being careful not to flatten batter by overmixing. Lightly fold in walnuts.
  • Spread the batter evenly on prepared pan, covering all corners. Bake about 10 minutes. Remove from oven, and loosen edges of cake with a knife. Invert the pan onto a clean towel that has been liberally dusted with confectioners? sugar. Peel off parchment paper. With a serrated knife, trim about 1/2 inch of the browned and hardened edges off cake.
  • Using a brush, soak warm cake with Marsala or sherry, and spread the jam evenly on top. Starting from one of the shorter sides, carefully roll the cake gently but firmly. Place rolled cake on a serving platter, seam side down, and dust with more confectioners' sugar. When ready to serve, use a serrated knife to slice roll into 1-inch-thick servings.

Unsalted butter, at room temperature, for baking sheet
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts, finely ground
Confectioners' sugar for dusting
1/2 cup Marsala or sweet sherry
1 3/4 cups Apricot Honey-Ginger Jam

HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)

Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.

Provided by Joan Nathan

Categories     Dessert     Cake     Hungary     Walnut     Jam or Jelly     Bread

Yield 8-10 servings

Number Of Ingredients 14



Hungarian Golden Pull-Apart Cake with Walnuts and Apricot Jam (Aranygaluska) image

Steps:

  • Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
  • Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter.
  • Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
  • Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.

1 tablespoon active dry yeast
1 cup (235 ml) warm milk
1/2 cup (100 grams) sugar, plus 2 tablespoons
4 large eggs
Zest of 1 orange
1 teaspoon vanilla
1 cup plus 4 tablespoons (2 1/2 sticks/282 grams) unsalted butter, at room temperature, divided
4 1/2 cups (600 grams) unbleached all-purpose flour (about)
1 teaspoon salt
1 1/2 cups (180 grams) ground walnuts
6 tablespoons (83 grams) brown sugar
3/4 teaspoon cinnamon
3 tablespoons cake or butter cookie crumbs
3/4 cup (150 grams) apricot or plum jam

QUICK APRICOT WALNUT ROLLS

This is adapted from a cinnamon roll recipe using bisquick.

Provided by Kathie Carr @kathiecc

Categories     Sweet Breads

Number Of Ingredients 10



Quick Apricot Walnut Rolls image

Steps:

  • Pour boiling water over apricots. Set aside. Wait for at least 1 hour before starting to prepare rest of recipe. Then: Preheat oven to 400 degrees. Stir together bisquick, milk, and egg to form a soft dough. Knead lightly on a floured board. Roll out to a 9 by 12 inch rectangle.
  • Mix together butter, sugar, and cinnamon. Spread evenly over dough leaving a 1/2 inch border all around without sugar. Drain apricots very well. Spread apricots and walnuts over sugared dough. Roll up dough jelly roll style, making a 12 inch long roll.
  • Cut dough into 8 slices and place these on a greased baking sheet, overlapping them slightly to make a continous long coffee cake. Bake for 20-25 minutes. Remove from oven and drizzle with powdered sugar icing while still warm (but not hot).

1/2 cup(s) dried apricots, chopped
1 cup(s) boiling water
2 1/2 cup(s) bisquick or similar biscuit mix
1/2 cup(s) milk
1 - egg, beaten
3 tablespoon(s) softened butter
1/4 cup(s) sugar
1/2 teaspoon(s) cinnamon
1/2 cup(s) chopped walnuts
- powdered sugar icing made from 3/4 cup powdered sugar ands 2 teaspoons hot water

APRICOT WALNUT SCONES

These are my favorite scones. The cake flour and the little bit of extra sugar helps keep them light and tender. If you don't have the cake flour, just use 2 cups of regular flour. Handling the dough gently and only as much as necessary helps preserve the texture.

Provided by AnnaClarke

Categories     Scones

Time 45m

Yield 12-14 scones, 12-14 serving(s)

Number Of Ingredients 11



Apricot Walnut Scones image

Steps:

  • Combine both flours, sugar, baking soda, and salt.
  • Cut butter into flour mixture till it resembles large crumbs.
  • Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
  • In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
  • Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
  • Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
  • If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
  • Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.

1 2/3 cups all-purpose flour
1/3 cup pastry flour (cake flour)
1/3 cup sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
1/2 cup heavy cream
1 egg
1/2 cup dried apricot, finely chopped
1/2 cup walnuts, chopped
1 egg, beaten with 1 tbs water

APRICOT FILLED CAKE ROLL

A white cake filled with creamy apricot curd covered with a cream cheese frosting and crushed cashew and toasted coconut garnishing the cake. Apricot curd is a take off of lemon curd which is a spread of choice in England and Scotland, and originated in Portugal. For ease this can be made as a layer cake filled and frosted.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 19



Apricot Filled Cake Roll image

Steps:

  • Apricot Curd:.
  • Heat apricots and wine for 1 minute in microwave oven.
  • Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
  • Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
  • Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
  • Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
  • Cake:.
  • Preheat oven to 350°F.
  • Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
  • Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
  • Do not over bake.
  • Frosting:.
  • In a food processor process till smooth, airy and creamy.
  • Assembly:.
  • Immediately turn cake out onto towel.
  • Sprinkle with confectioners' sugar.
  • Roll cake along with towel.
  • Cool.
  • Unroll.
  • Spread with apricot curd.
  • Roll again.
  • Wrap with plastic wrap.
  • Cool.
  • Unwrap and place seam side down on cookie sheet.
  • Spread frost over roll and garnish with coconut and cashews.

6 ounces dried apricots, diced
1/3 cup peach white wine
1 cup sugar
2 eggs, lightly beaten
3 egg yolks, lightly beaten
1 lemon, juice and zest of
3 ounces sweet butter
1 (18 1/4 ounce) box white cake mix
1 1/3 cups lemonade
2 tablespoons oil
3 large egg whites
1 lemon, zest of
8 ounces softened cream cheese
8 tablespoons softened sweet butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/4 cup toasted coconut flakes
1/2 cup rough chopped toasted cashews

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