Vanilla Almond Sponge Cake With Apricots Recipe

Name: Vanilla Almond Sponge Cake With Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 apricots halved ripe, pitted; 1 1/3 cups unsalted butter softened; 1 1/2 cups granulated sugar; 2 teaspoons vanilla extract; 6 eggs; 2 1/2 cups spelt flour; 1 cup ground almonds; 4 teaspoons baking powder; 1 cup whole milk; 3/4 cup heavy cream; 7 ounces dark chocolate finely chopped; apricot jam; sugar; powdered sugar for dusting

Servings: persons

23 apricots halved ripe, pitted
1 1/3 cups unsalted butter softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
6 eggs
2 1/2 cups spelt flour
1 cup ground almonds
4 teaspoons baking powder
1 cup whole milk
3/4 cup heavy cream
7 ounces dark chocolate finely chopped
apricot jam
sugar
powdered sugar for dusting

1
Preheat oven to 400u00b0F. Grease and line 4 - 8 inch cake pans.
2
Line a baking tray with parchment paper. Arrange apricot halves on baking tray and bake for 15 mins, until soft. Reserve 6 baked apricot halves for decoration.
3
Cream butter and sugar until pale and fluffy. Add vanilla then add eggs, 1 at a time, beating well between additions. Sift flour, ground almonds and baking powder over batter then fold in along with milk until just combined. Distribute between prepared pans and arrange 10 apricot halves in each. Bake for 30 mins, or until golden brown and springy. Let cool in pans for 10 mins then transfer to wire racks to cool completely.
4
Meanwhile, to make the ganache, bring heavy cream just to a boil. Remove from heat and add chopped chocolate. Stir until thick, smooth and glossy.
5
Once cakes are completely cool, brush 3 cakes with a thin layer of jam followed by a layer of ganache. Stack cakes together with plain cake on top. Dust with powdered sugar and garnish with reserved apricot halves. Chill for 30 mins to allow ganache to set.

2001

kcal

Calories

128

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 23 apricots halved ripe, pitted, 1 1/3 cups unsalted butter softened, 1 1/2 cups granulated sugar, 2 teaspoons vanilla extract, and more.

Yes, Vanilla Almond Sponge Cake With Apricots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Almond Sponge Cake With Apricots

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