Citrus Almond And Apricot Loaf Recipe By Tasty Food

ALMOND APRICOT TART

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

CITRUS, ALMOND, AND APRICOT LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 170°C/325°F, and grease a loaf tin.
• Cream together butter, sugar and zest until pale and fluffy.
• Add eggs one at a time, whisking well between each one.
• In a separate bowl, mix together flour, almond flour, baking powder and salt.
• Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
• Gently stir in the yogurt and vanilla, then fold in the apricots.
• Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
• Remove and allow to cool. Meanwhile make the icing by combining the powdered sugar with enough lemon juice to make a pourable icing, about 2-3 tbsp total.
• When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
• Slice and serve.

ALMOND APRICOT BREAD

Steps:

• FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
• In a large bowl, whisk together the flour, sugars, baking powder & salt.
• Set aside 1 tablespoon of the baby food for a glaze.
• In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
• Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
• FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

ALMOND-APRICOT FOOD PROCESSOR CAKE

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.