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
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.
WALNUT-APRICOT POUND CAKE
Check out this pound cake packed with walnut and apricot - a delicious treat made using Gold Medal® flour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray 10-inch angel food (tube) cake pan with baking spray with flour. Wrap foil around bottom of pan to prevent leaking.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat in flour mixture alternately with milk and 1/2 cup apricot nectar.
- Set aside 2 tablespoons of the apricots for topping along with 1/4 cup of the walnuts. Stir remaining apricots and walnuts into batter. Spread in pan.
- Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove cake from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, mix powdered sugar, 2 tablespoons butter and 1/2 teaspoon vanilla. Using whisk, mix in 4 to 6 teaspoons apricot nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side. Sprinkle reserved apricots and walnuts on top of cake.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 27 g, TransFat 0 g
WALNUT-APRICOT CAKE IN HONEY SYRUP
Categories Cake Dessert Bake Apricot Walnut Summer Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
- Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
- Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick. Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
- Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.
APRICOT WALNUT BALLS
A recipe can't get much easier than this one, yet it's simply delicious. These store well in the refrigerator and make for a different type of dessert.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5-6 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). , Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate for at least 2 hours before serving. Store in refrigerator.
Nutrition Facts :
APRICOT-WALNUT RUGELACH
A bite-size pie. I cut them a bit smaller to be bite-size. Can experiment with different kinds of jams and nuts. Another hit at the 2014 Cookiepalloza!
Provided by Chef Eva-Maria
Categories Dessert
Time 1h25m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
- Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
- Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
- Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
- Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 190.7, Fat 11.7, SaturatedFat 5.8, Cholesterol 33.4, Sodium 111.1, Carbohydrate 19.9, Fiber 0.6, Sugar 9.9, Protein 2.6
HUNGARIAN GOLDEN PULL-APART CAKE WITH WALNUTS AND APRICOT JAM (ARANYGALUSKA)
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.
WALNUT APRICOT BUNDT CAKE
This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, cakes
Time 2h
Yield 16 servings
Number Of Ingredients 14
Steps:
- Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
- Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
- If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 5 grams, TransFat 0 grams
APRICOT-WALNUT RUGELACH
This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h45m
Yield Makes about 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
- In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
- Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.
Nutrition Facts : Calories 160 g, Fat 11 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g
APRICOT FRUITCAKE
This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g
APRICOT PASTRY BARS
Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. , In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger., Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. , Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. , Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 125 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT WALNUT LOAF
This is a great bread for coffee break. The dough can be made in the bread machine or by hand.
Provided by ruth
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
- At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
- Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
- At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 17.2 g, Cholesterol 18.9 mg, Fat 2.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 251.8 mg, Sugar 10.4 g
APRICOT HAZELNUT CAKE ROLL
This is another one of my APRICOT recipes. It is nice as an ending to a lovely dinner. Source Better Homes & Gardens. It looks lovely & nice!
Provided by Manami
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Grease & flour a 15x10x1 inch baking pan; set aside.
- Sift together the flour, baking powder, salt and apple pie spice; set aside.
- Drain apricots, reserving 1/3 cup of the syrup.
- Chop the apricots finely. Reserve 1/2 cup of the chopped apricots for filling.
- Combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan. Bring apricot mixture to boiling; reduce heat. Cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon. Remove from heat; cool to room temperature.
- Beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
- Gently fold flour mixture into the egg mixture.
- Spread batter in prepared pan.
- Sprinkle with nuts.
- Bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
- Staring at a short side, roll up cake and towel together; cool.
- Combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
- Beat in powdered sugar.
- Stir in the reserved 1/2 cup chopped apricots.
- Unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
- Transfer cake roll to cake server.
- If desired garnish with fresh apricot wedges and rosemary sprig.
Nutrition Facts : Calories 354.4, Fat 18.3, SaturatedFat 7.6, Cholesterol 94.4, Sodium 258.7, Carbohydrate 43.5, Fiber 2, Sugar 31.4, Protein 6.2
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WALNUT CAKE WITH APRICOT PRESERVES RECIPE - FOOD & WINE
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- Preheat the oven to 325°. Butter and flour a 9-inch springform pan. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground. Add the baking powder and pulse to combine.
- In a large bowl, using a handheld electric mixer, beat the egg whites at high speed until soft peaks form.
- In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes. At low speed, beat in the walnuts, just to combine.
- Stir one-third of the egg whites into the batter. Using a rubber spatula, fold in the remaining beaten whites in 2 batches, until no streaks remain.
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