Apricot Raisin Cake Food

APRICOT RAISIN COFFEE CAKE

Ingredients:

• 3/4 cup warm water
• 2 eggs, beaten
• 2 tablespoons sunflower oil (or your preferred oil)
• 1 cup whole wheat flour
• 1 1/2 cups bread flour
• 8 teaspoons fresh lemon rind, freshly grated, divided
• 1/2 cup powdered milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 1 cup brown sugar, divided
• 1/3 cup raisins
• 1/3 cup apricot (measure after cutting, see instructions)

Steps:

• I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
• Put water, eggs and oil in bottom of bread machine pan.
• Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
• On top of the flour mixture, add powdered milk, sugar, salt and yeast.
• Set bread machine to dough cycle.
• Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
• When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
• Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
• Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
• Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
• Place the dough disks on top, distributing them evenly around the dish.
• Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
• Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
• Cut, eat and enjoy!

APRICOT AND RAISIN BUTTER CAKE

Ingredients:

• 100 g raisins
• 100 g dried apricots, finely chopped
• 120 ml brandy or 120 ml apricot brandy
• 300 g cake flour, can use all purpose in a pinch (2 1/2 cup)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 egg whites, at room temperature
• 15 g caster sugar (1 TB)
• 210 g unsalted butter, softened (1 cup minus 1 TB)
• 170 g caster sugar (3/4 cup)
• 1 teaspoon vanilla
• 1 tablespoon fresh lime juice (or lemon)
• 4 egg yolks, at room temperature
• 150 g low-fat plain yogurt, at room temperature
• 1/2 cup cashews, chopped
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 30 g unsalted butter, cut into small cubes (2 TB)
• 2 tablespoons brandy or 2 tablespoons apricot brandy
• 2 tablespoons hot water
• 2 teaspoons sugar

Steps:

• Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
• Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
• Sift flour, baking powder and salt together, set aside
• Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
• Cream butter and 3/4 cup sugar until light and fluffy
• Add egg yolks, one at a time, beating well after each addition
• Next, add the soaked fruits with the brandy and stir gently
• Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
• Now gently fold the whipped egg whites into the creamed mixture
• Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
• Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
• Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
• For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
• To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
• The cake is best made 1 day ahead

APRICOT CHEESECAKE

Ingredients:

• 1 ⅓ cups almond flour
• 3 tablespoons brown sugar
• 2 tablespoons sliced almonds, chopped
• 2 tablespoons butter, melted
• 8 ounces dried apricots
• water to cover
• 2 tablespoons amaretto liqueur
• 1 teaspoon white sugar, or to taste
• 3 (8 ounce) packages cream cheese, softened
• ¾ cup white sugar
• ½ cup sour cream
• 2 tablespoons cornstarch
• 1 ½ teaspoons vanilla extract
• 3 eggs, at room temperature
• 1 ½ cups sour cream
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.