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Apricot, Almond and Lemon Cake

One 9-inch (23cm) loaf pan

Adapted from Nuts in the Kitchen by Susan Loomis

You can swap out another nut or dried fruit for the ones recommended. Susan

recommends if using apricots, find those that are unsulphured if possible. For

those who like things a little spicy, add a dusting of cayenne or red pepper

powder (about 1/2 teaspoon) into the batter.

1 1/2 cups (200g) flour

1 tablespoon baking powder

1 rounded teaspoon sea salt

1 rounded teaspoon freshly ground black pepper

6 large eggs, at room temperature

8 tablespoons (110g) unsalted butter, melted and cooled to room temperature

7 ounces (210g) dried apricots, coarsely chopped

6 ounces (180g) Gruy re, Comt , or Emmental cheese, finely grated (2 cups)

1/2 teaspoon fennel seeds, crushed

grated zest of one lemon

1/3 cup (60g) almonds, toasted and coarsely chopped

1. Preheat the oven to 425 F (220 C). Butter a loaf pan, line it with parchment

paper, then butter the parchment paper.

2. Sift together the flour, baking powder, and salt into a small bowl. Stir in

the black pepper. (If you re adding chile powder, add that here as well.)

3. In the bowl of a stand mixer, or by hand, whisk the eggs until frothy (about

a minute) then stir in the dry ingredients. Mix in the melted butter until

thoroughly blended, then fold in the apricots, cheese, fennel seeds, lemon

zest, and almonds.

4. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or

until a knife inserted into the center comes out clean.

5. Remove the cake from the oven and let it sit for about five minutes, then

tip it out onto a cooling rack. Wait a few more minutes, then remove the

parchment paper and let cool completely before serving.

Serving: To serve, cut the bread into slices with a sharp serrated bread knife,

then cut the bread diagonally into triangles. Serve with cocktails or wines for

an ap ritif.

Storage: The cake will keep well-wrapped for up to three days at room

temperature. Do not refrigerate the cake or it will get dry. The cake can be

frozen for at least one month.