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Almond-apricot Cake





Yields
Makes 12 to 16 servings

Almond-apricot Cake




James Carrier
  Basic butter cake
  About 1 1/4 cups apricot jam
 7 ounces almond paste
  Foolproof buttercream
  Sliced almonds
1

Spread the bottom layer of the cake with about 1/4 cup apricot jam. Shape almond paste into a flat disk and place on a sheet of plastic wrap; cover with a second sheet of plastic and roll out into a 9-inch round. Peel off top layer of plastic and invert almond paste onto bottom layer of cake; peel off remaining plastic wrap and trim off any uneven edges. Spread bottom of top cake layer with about 1/4 cup apricot jam; set layer, jam side down, on almond paste. Warm 3/4 cup apricot jam in a microwave oven or over low heat on the stove, then pour through a fine wire strainer; you should have about 1/2 cup. Beat into buttercream; use apricot buttercream to frost cake. Garnish top or sides with sliced almonds.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 426Calories from Fat 38
% Daily Value *
Total Fat 18g28%

Saturated Fat 8.8g45%
Cholesterol 115mg39%
Sodium 266mg12%
Total Carbohydrate 61g21%

Dietary Fiber 0.7g3%
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.