Ingredients
2 1/2 cups all purpose flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
200 grs. almond paste
1 1/2 cup granulated sugar
200 grs, dried apricots
1/4 cup of butter softened
4 eggs lightly beaten
2 tablespoon amaretto
1/2 cup sour cream
1 cup confectioners’ sugar
2 tablespoon of fresh lemon juicecherries or raspberries, mint leaves to garnish
DIRECTIONS
Preheat oven to 180°c.Coat with oil or bakig spray a bundt baking pan. In a large bowl combine 2 cups flour, baking powder, baking soda and salt. In food processor pulse almonds paste and sugar until finrly ground.Transfer to a bowl.In the same food processor pulse apricot and remaining 1/2 cup of flour until dinely chopped.
Add butter to bowl with almonds sugar. Beta by 7 minutes or until pslr snfd fluffy.With mixer in medium speed ( or by hand) add eggs gradually and then add the amaretto until incorporated, ocassionally scraping bowl with rubber spatula.With mixer on low speed or by hand, add flour mixture alternately with sour cream or plain yogurt beginning and ending with flour mixture , untilo batter is smooth. With rubber spatula fold in apricot mixture until blended.
Transfer batter to prepared pan .Bake by 50 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan about 15 minutes.Then invert onto rack and cool completely-Cake can be kept at room temperature in a container until 3 days. Or tightly wrapped in plastic wrap, cake can be frozen up to 1 month.
To serve place cake on cake plate. In small bowl stir confectioners’sugar and lemon juice until well mixed. Pour over cake to glaze .garnish with cherries or frozen raspberries and mint leaves. Allow glaze to set, before slicing.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
