Apricot Angel Cake Food

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4 INGREDIENT LAYERED APRICOT ANGEL FOOD CAKE



4 Ingredient Layered Apricot Angel Food Cake image

Light and fluffy angel food cake layered with a creamy apricot filling

Provided by Six Clever Sisters

Categories     Dessert

Number Of Ingredients 4

1 box angel food cake mix
4 oz. cream cheese, softened
1 cup apricot jam
1 tub cool whip, thawed

Steps:

  • Prepare cake acoording to directions on box. Bake cakes in 2 9 inch loaf pans.
  • While cakes are cooling, prepare filling.
  • Beat cream cheese and 2/3 cup of the apricot jam until blended.
  • Fold in whipped cream.
  • When cakes are cool, slice in half.
  • Spread 1/2 creamy filling on to one half of cake.
  • Place the other half of cake on top, and spread the rest of the creamy filling on top.
  • Gently smooth the other 1/3 cup apricot jam over the top.
  • Refrigerate, covered, for at least 1 hour before serving.

PINEAPPLE ANGEL FOOD CAKE I



Pineapple Angel Food Cake I image

This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.

Provided by Donna

Categories     Desserts     Cakes     Pineapple Cake Recipes

Yield 24

Number Of Ingredients 3

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
  • In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
  • Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
  • Serve with whipped topping

Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.1 g, Fat 3.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 165.8 mg, Sugar 17.9 g

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

Steps:

  • Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
  • Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
  • Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
  • Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
  • Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
  • Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
  • Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

LITTLE APRICOT CAKES



Little Apricot Cakes image

Provided by Mary Frances Heck

Categories     Cake     Dessert     Bake     Kid-Friendly     Apricot     Summer     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cakes

Number Of Ingredients 14

Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
  • With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
  • Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
  • DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.

APRICOT & ALMOND FRUITCAKE



Apricot & almond fruitcake image

This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 14

140g golden sultana
4 tbsp sherry
250g pack butter , softened, plus extra for greasing
250g light soft brown sugar
1 tsp vanilla extract
3 large eggs , beaten
200g plain flour
1 tsp baking powder
100g ground almond
50g toasted flaked almond
140g dried apricot , chopped
140g mixed peel
zest and juice 1 lemon
zest and juice 1 orange

Steps:

  • Mix the sultanas and sherry and set aside for 1 hr to soak.
  • Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.
  • Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.
  • Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked - if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

Nutrition Facts : Calories 486 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.53 milligram of sodium

FAT-FREE ORANGE ANGEL CAKE WITH TOPPINGS



Fat-Free Orange Angel Cake with Toppings image

Each bite is light and refreshing-just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups orange juice
1 cup apricot preserves
2 tablespoons corn syrup
1 tablespoon lemon juice
3 tablespoons brandy or orange juice
2 containers (6 oz each) Yoplait® Original yogurt orange crème
4 cups cut-up fresh fruit

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and orange juice with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
  • In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.

Nutrition Facts : Calories 290, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 45 g, TransFat 0 g

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES



Apricot Filling and Frosting for Angel Food Cakes image

This is a great recipe to fill and frost angel food cake, especially in the summer months.

Provided by Carol

Categories     Desserts     Frostings and Icings

Time 1h30m

Yield 12

Number Of Ingredients 7

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
1 ½ cups dried apricots, chopped
2 tablespoons lemon juice
1 cup confectioners' sugar
¼ teaspoon salt
1 cup heavy cream, whipped

Steps:

  • Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
  • Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
  • Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g

APRICOT JAM CAKE



Apricot Jam Cake image

Another recipe from Strictly Thrifty Menus. No apricot jam? Use peach instead. Serve cake while it's still warm from the oven.

Provided by CJAY8248

Categories     Dessert

Time 36m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups Bisquick baking mix
1/2 cup sugar
1 egg
1/2 cup water or 1/2 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1/2 cup apricot jam or 1/2 cup preserves

Steps:

  • Heat oven to 350*. Blend all ingredients except jam in a large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured square pan, 8x8x2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with jam.

Nutrition Facts : Calories 464.1, Fat 14.7, SaturatedFat 3.8, Cholesterol 53.8, Sodium 608.4, Carbohydrate 79.5, Fiber 1.1, Sugar 45.2, Protein 5.5

APRICOT-RASPBERRY ANGEL TORTE



Apricot-Raspberry Angel Torte image

Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
1-1/4 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) apricot or peach pie filling
1-1/2 cups fresh raspberries
1 cup sliced almonds
Fresh mint leaves

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping., Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

Nutrition Facts : Calories 370 calories, Fat 17g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 392mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.

APRICOT NECTAR DESSERT



Apricot Nectar Dessert image

This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.

Provided by Victoriah

Categories     Dessert

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (16 ounce) angel food cake
1 (46 ounce) can apricot nectar
1/2 cup cornstarch
1 1/2 cups sugar
1 (8 ounce) package whipped topping
1 cup walnuts (optional)

Steps:

  • Line a greased 9x12 inch pan with chunks of angel food cake.
  • Cook apricot nectar, corn starch, and sugar until thick.
  • Pour sauce over angel food cake.
  • Cool in refrigerator.
  • Spread whipped topping over cake.
  • Sprinkle with chopped walnuts and refrigerate until ready to serve.

Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4

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In a food processor, process 8 oz (21⁄2 cups) almonds and the cake meal until finely ground. On a baking sheet, lightly toast the remaining almonds; set aside. Using an electric mixer, beat the ...
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APRICOT BAVARIAN ANGEL RECIPE BY ADMIN | IFOOD.TV
Colorful Strawberry Blueberry Trifle for 4th July. By: Bettyskitchen Betty's Summer Surprise Fruit Dessert -- 4th of July
From ifood.tv


25 EASY CANNED APRICOT CAKE RECIPES – HAPPY MUNCHER
15. Apricot and Almond Cake. This easy canned apricot cake is perfect for breakfast or dessert! Canned apricots are used here, so if you don’t have any on hand, just swap in fresh apricots instead. For an added touch, top the cake with some homemade almond butter! 16. Almond, Pine Nut, Apricot Crumb Cake.
From happymuncher.com


EASY APRICOT CREAM DESSERT RECIPE - THE SPRUCE EATS
Ingredients. 1 can (16 ounces) apricot halves, drained. 1 envelope unflavored gelatin (about 1 tablespoon) 3 tablespoons cold water. 2 tablespoons freshly squeezed lemon juice. 1/3 cup sugar. 1 1/2 cups heavy or whipping cream, whipped to stiff peaks.
From thespruceeats.com


APRICOT ANGEL FOOD CAKE - BIGOVEN.COM
Apricot Angel Food Cake recipe: Try this Apricot Angel Food Cake recipe, or contribute your own. Add your review, photo or comments for Apricot Angel Food Cake . not set Desserts Cakes Toggle navigation
From bigoven.com


HONEY COCONUT ANGEL FOOD CAKE - A CLASSIC TWIST
Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the honey and then granulated sugar about 2 tablespoons at a time, beating until stiff peaks form. Sift about a fourth of the flour mixture over the beaten egg. whites. Fold flour into the egg whites using a rubber spatula.
From aclassictwist.com


APRICOT ANGEL FOOD CAKE - SIX CLEVER SISTERS
Apricot Angel Food Cake. Written by Abby Robinson. Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to email this to a friend (Opens in new window) Click to share on Pinterest (Opens in new window) Tweet Share Pin It Print. Abby Robinson. Abby is the Pinterest Creative Designer at Six Clever Sisters. …
From sixcleversisters.com


APRICOT ANGEL FOOD TRIFLE - PALACE FOOD RECIPES
apricot Cake layers pudding Apricot Angel Food Trifle. Apricot Angel Food Trifle July 20, 2013. Let the apricot recipes begin!! Sue and I are excited to announce that the next 2 weeks will be dedicated to recipes using apricots. Lillooet had it's annual Apricot Tsaqwem Festival this weekend so Sue and I put our thinking caps on to come up with creative sweet AND savory …
From palacefoodrecipes.blogspot.com


APRICOT APPLE CAKE - JAMIE GELLER
Preheat the oven to 350. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In the bowl of a standing electric mixer ...
From jamiegeller.com


APRICOT ANGEL FOOD DESSERT - RECIPE | COOKS.COM
7 heaping tbsp. cornstarch. Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth.
From cooks.com


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