Wednesday, August 12, 2015

Apricot and Almond Olive Oil Cake: ABC

It has been an age since I have baked along with my ABC group.  The Avid Bakers have been baking some wonderful and beautiful goodies without Brown Butter Banana Bread, Tender Loving Crackle Cookies and Hazelnut Rocher Cake
 They all looked so good!

When I saw this cake, I thought that possible I could make a healthier today, I gave it a try.
First I halved the recipe.  It is only my husband and I here and I am on a quest to drop weight and my husband is a diabetic, so as hard as it is...we 
really don't eat many sweets.  So half sounded like a good place to start.
I used almond milk instead of regular milk and stevia instead of sugar.  

 I think I got a fairly good result.  The cake was very moist and had only a hint of sweetness which played very well with the tartness of the apricots.  The almond milk added to the almond flavors in the cake.  I liked 
the crunch of the slivered almonds on top.  
I will give it a thumbs up!


Apricot & Almond Olive Oil Cake
adapted from Scientifically Sweet
Makes one 9-inch cake

¾ cup plus 2 tbsp (175g) sugar (used Stevia)
1 cup (230 ml) milk  ( I used almond milk)
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 tbsp (100 ml) extra virgin olive oil
2 eggs, lightly beaten
1 1/3 cups (190 g) all-purpose flour
¼ cup (25g) ground almonds
1 ½ tsp baking powder
½ tsp baking soda 
¼ tsp salt 
5-6 apricots, cut into quarters
flaked almonds, for sprinkling

Preheat your oven to 350°F/180°C. Lightly butter and flour a 9x9 inch round springform cake pan and line the base with parchment paper.

Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.

In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk through ground almonds. Add the olive oil, beaten eggs and cooled milk mixture and whisk gently to form a smooth batter. 

Pour the batter into the prepared pan and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack to cool in the pan for 10 minutes before removing the sides and leaving to cool completely. 

If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.

Saturday, August 1, 2015

Everyone's Favorite Birthday Cake: Baked Sunday Mornings

It goes to show how much I love to bake...I am 3 days into a 28 day juice cleanse and here it is, my hubby's birthday.  I always make him a carrot cake (his favorite).  But, the baked group is making this cake.  How could I not make it?   I made it through the whole thing...not even a lick from my finger.  I try to look at it as a piece of art or a craft and try to disassociate the fact that it is edible. Well, it seemed to work....this time, anyway.  I have to admit it was hard not to lick the fingers...if I wear gloves it helps alot!  
Such a sad thing to be so addicted to sugar.

 The cake is a sour cream cake and it smelled heavenly when it
was looked like it was moist...  
My hubby said it was.  
The frosting is a chocolate cream cheese frosting...
what is not to like about that!
I halved the recipe, as I usually do.  It made a cute little six inch cake.

 My husband like the cake.  He said the frosting was very rich.  
I think he missed his carrot cake.  
I did a frosting technique that I have been wanting to try for some time now....
I need more practice...LOL!
It certainly looked delicious.  I am putting a piece in the freezer so I can
give it a try at a later date!

Happy Birthday Don!

Recipe here.