The flavor in this Dried Apricot Cake recipe is exploding out of the oven. After being drizzled with an orange and almond mixture, the cake that does not contain gluten is then topped with candied seeds, almonds, and orange zest. The show-stopping cake is not only simple to prepare but also tastes wonderful and has an amazing texture. You're going to go crazy over this berry-filled dessert! Because of the delectable dried apricots and the almond orange drizzle, it is packed to the brim with flavor. In addition, the ground almond and polenta sponge has an otherworldly consistency in terms of its texture. A crown of maple-candied seeds sits above the dish, elevating its already exceptional status. It takes just a few minutes to prepare, despite its impressive appearance. Fruit with a tart and sweet flavor, almond flavor, and candied seeds with a crunchy texture. This is the zenith of cake enjoyment! This cake is for you if you are seeking a tasty cake that does not contain gluten or if you are looking for a method to utilize dried apricots. Brimming with components often found in a pantry, such as dried apricots, crushed almonds, and seeds. The almond cake receives a flavor boost with the addition of dried apricots all the way through. A delicious almond meal and polenta cake that is free from gluten and has a beautiful texture. The preparation of the cake requires very little effort. The candied seeds are a topping that you may choose to use or not, but they are simple to prepare and offer a wonderful texture as well as a stunning aesthetic. 
The fact that you probably already have all of the ingredients in your cupboard is one of the many wonderful things about this recipe. It may appear like a large list, but everything on it is just standard store cupboard fare. Apricots that have been dried I use dried apricots from Crazy Jack Organic. The reason why they are not a vivid orange color is that they are naturally dried and do not contain any preservatives. They are deeper in color and have a fantastic, rich taste that is reminiscent of apricots. Orange Juice is either freshly squeezed or purchased and stored in the refrigerator. Almonds that have been ground are also known as almond flour. I use a brand called Crazy Jack Organic. When using butter, ensure that it is at room temperature. If you want to make this apricot cake dairy free, use butter that does not contain any dairy products. Caster sugar is called superfine sugar. Eggs, I use free-range organic big eggs. Polenta is often known as very fine cornmeal (not quick-cook polenta). You may find it in the grocery store aisle alongside other dry grains including quinoa. Baking powder, if required, check to make sure that the one you have does not contain gluten. Extract almonds, producing a very almond flavor. Icing sugar in powdered form is sometimes referred to as confectioner's sugar. In addition to those things, you'll need the following for the Candied Seeds topping:
- Maple syrup
- Golden caster sugar
- Seeds of a Variety
Get the dried apricots ready like so: First, finely chop the dried apricots, and then add them, along with the orange juice and water, to a small saucepan. Next, bring this mixture up to a boil. Turn the heat down to low and let the mixture simmer for ten minutes, stirring it periodically. Give the mixture some time to cool. Baking entails pouring the ingredients into the prepared dish in an even manner. Bake the cake for 35 to 45 minutes, or until the top is golden brown and the cake begins to peel away slightly from the edges of the pan. Come to room temperature. Candies Made From Seeds: After the maple syrup and brown sugar have melted in the frying pan, add the seeds and the salt and swirl to combine. Cook for one minute, or until the mixture begins to bubble. After it has cooled, pour it onto a baking sheet that has been lined with parchment paper. To make the drizzle, combine the powdered sugar, juice, and almond essence in a small bowl and stir until completely smooth. Drizzle over the top of the apricot cake after it has cooled down completely. To embellish, scoop out a few of the candied seeds and use them to garnish the top of the cake. Next, sprinkle on some orange zest, sliced almonds, and chopped dried apricots on top of the candied seeds. 
Dried apricot cake
Cake with apricots and raisins. One of the most well-known recipes for a seasonal cake in Newfoundland, particularly during the Winter Holidays; nevertheless, it is simple enough to be eaten at any time of the year. If you plan on using the cooked fruit on an actual day, check to see that the majority of the liquid has evaporated and the fruit has thickened into a jam-like consistency. Also, make sure that it has been completely chilled because else your cake could not rise the way it should. If you wish to prepare the cake in advance, you may also freeze it with reasonable success. The best approach to present someone with a loaf cake is to bake two smaller loaves, each measuring 8 by 4 inches.
- 2 ounces of water
- ½ cup sultana raisins
- 14 cups of sugar 12 ounces of dried apricots that have been diced
- For the filling of the cake
- 1 pound of butter
- Cream cheese measuring 4 ounces
- 1 cup sugar
- 1 ½ tsp vanilla extract
- 4 eggs
- 2 ½ cups flour
- 1 tsp baking powder
- Instructions
- To get the fruit ready for eating
Combine the water, apricots, and raisins with the water in a medium-sized pot. Maintain a low simmer for the next half an hour. Come to room temperature.
- To prepare the cake batter
Put the oven on to preheat at 350 degrees F. Mix the butter, sugar, vanilla extract, and cream cheese in a mixer until the mixture is frothy and light. Add the eggs one at a time, being sure to give the mixture a thorough mix after each addition. Mix the baking powder and flour together using a sifter. Combine the dry ingredients in half of the recipe with the creamed mixture. After the apricot mixture that had been heated and cooled, the other dry ingredients should be folded in. Bake in a tube pan that has been oiled and floured, or in two small loaf pans that have been greased, at 350 degrees Fahrenheit for about an hour, or until a toothpick inserted in the middle comes out clean. Baking timings for this recipe may need to be adjusted based on the quantity of moisture that was present in the fruit combination that was boiled. The toothpick test is the most reliable method for determining whether or not something is finished. At Christmastime and on other joyous occasions, I am privy to the fact that this particular apricot raisin cake is prepared by a number of individuals from various regions of the province. It was even selected by one of my friends to serve as her wedding cake. The majority of the time, really prefer to give the fruit a quick boil the day before I bake with it. This enables the dried fruits to reabsorb the syrup, which not only maintains their moisture while they are being baked but also ensures that the whole cake will be moist. Because dried apricots are so popular, some cooks choose to incorporate them into their dishes. If you want to try this flavorful fruit for yourself, look for websites that sell a variety of dried fruits at reasonable prices. We are a global business that strives to give our clients the best dried fruits and nuts possible. We can deliver your order whenever and wherever you require. 
Dried apricot and almond cake
This beautiful Apricot and Almond Cake has a delectable nutty flavor, a sweet flavor, and a moist texture. The almond flour lends this cake a beautiful texture, and the pieces of chewy dried apricots provide an unexpected contrast. The preparation of this cake couldn't be simpler. This dried apricot cake is brought to a stunning completion with the help of the lemon vanilla icing, which is a delicious complement. To finish off this delicious confection, garnish it with toasted almond slices and more chopped apricots. The ideal accompaniment to your afternoon tea. I have been making almond cake using almond paste for a very long time now. The cake is delicious, but it may be rather thick, and if you add any fruit to it, it will immediately sink to the bottom of the pan. I made the decision to rework the recipe so that it included almond flour. After making a few adjustments, I was able to produce a cake that is nutty, sweet, and extremely moist. It is also dotted with soft and juicy chunks of apricot. To put the finishing touches on it, I topped the top with roasted almonds and chunks of dried apricot. The glaze had a lemony flavor. Because it can be kept on the counter for up to three days as long as it is covered, it is an excellent option for baking in advance. After it has been adorned, the cake takes on a warm and welcoming air that is just right for the season of spring. 
- 1 standard measuring cup of butter, at room temperature
- ¾ cup sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- a quarter of a teaspoon of almond essence
- 1¼ cups almond flour
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup of fresh apricots, diced, in measure (or dry apricot soaked in hot water for 10 minutes)
With regard to the glaze:
- 2 tablespoons butter, melted
- 1 fluid ounce of powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- a couple of to a few teaspoons of water
To finish off the dish: Almond flakes that have been toasted. Apricots that have been dried and chopped up. Prepare an 8-inch cake pan by spraying it with non-stick cooking spray and heating the oven to 350 degrees Fahrenheit. In a medium bowl mix together the butter and sugar until completely blended and smooth. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla and almond extract. To the butter mixture all at once the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix on low speed until the mixture is smooth. Fold in the chopped apricots. Spread the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake springs back when lightly touched in the middle and the edges come away from the sides of the pan. After 30 minutes you may need to gently cover the top of the cake with foil to avoid over-browning. Allow the cake to cool in the pan for 15 minutes, then flip the cake out onto a wire rack to cool fully. While the cake cools make the glaze. In a medium bowl mix together the butter, powdered sugar, lemon juice, vanilla, and two tablespoons of water. Add additional water, a few drops at a time, until the mixture forms a thick pourable glaze. 
Once cold pour the glaze over the top of the cake and carefully spread it to the borders. Decorate the top of the cake with the toasted almonds and dried apricot. Some of the kinds sold in stores have a texture that I find unpleasant; specifically, they are exceedingly grainy. In retrospect, I'm grateful that my gluten-free acquaintance advises me to try fresh almonds to make almond flour you can order apricots and almonds from online websites to have a tasty meal. This nut has a fine, airy texture and a mild, nutty taste. Pricey, yes, but well worth it since it bakes almost as good as all-purpose flour.