Karen DeMasco's Almond Cake with Apricot Preserves

Name: Karen DeMasco's Almond Cake with Apricot Preserves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams almond paste; 118 milliliters apricot preserves; 1 teaspoons baking powder; 237 milliliters cake flour; 3 larges eggs; 177 milliliters granulated sugar; 1 teaspoons kosher salt; 2 sticks (8 ounces, 16 tablespoons) unsalted butter, cut into pieces, soft; 1 teaspoons vanilla extract

Karen DeMasco's Almond Cake with Apricot Preserves might be just the dessert you are searching for. This recipe makes 6 servings with 564 calories, 7g of protein, and 38g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, apricot preserves, baking powder, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350° F. Grease an 8-inch cake pan with non-stick spray or softened butter.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Oven

Combine the almond paste and sugar in the bowl of a food processor and pulse until well combined, with no visible lumps of almond paste.

Ingredients you will need

Almond Paste

Sugar

Equipment you will use

Food Processor

Bowl

Place this almond paste mixture in the bowl of a tabletop mixer with the butter and vanilla extract. Cream this with the paddle attachment on medium speed until it is light and fluffy, about 5 minutes. Scrape down the sides of the bowl, and turn the mixer back on to medium speed, adding the eggs, one at a time. Wait until each egg is fully incorporated before adding the next.

Ingredients you will need

Vanilla Extract

Almond Paste

Butter

Cream

Egg

Equipment you will use

Blender

Bowl

In a separate bowl, whisk together the cake flour, baking powder, and salt.

Ingredients you will need

Baking Powder

Cake Flour

Salt

Equipment you will use

Whisk

Bowl

Scrape down sides of the bowl again, and add about half of the flour, slowly mixing at first, then turning the mixer back up to medium speed once the flour is mixed in.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Bowl

Let it mix for about 1 minute, until the mixture is once again light and fluffy.

Add the remaining flour mixture and combine again, slowly and then on medium speed for about a minute.

Ingredients you will need

All Purpose Flour

Scrape the batter into prepared pan, place the pan on a baking sheet, and then move them into the oven.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Bake for about 40 minutes without opening the oven so that the cake will set, then rotate the pan, and cook for another 5 to 10 minutes, until the cake is golden brown, springs back to the touch, and a cake tester comes out with a moist crumb.

Equipment you will use

Oven

Frying Pan

Let the cake cool to room temperature on a cooling rack, then turn it out of the pan. Using a long serrated knife, slice the cake in half horizontally. It may help to use the bottom of a springform pan or removable bottom of a tart pan to hold the cake steady.

Equipment you will use

Serrated Knife