Esta es una exhibición prevé de cómo se va ver la receta de 'Almond Apricot Kuchen' imprimido.

Receta Almond Apricot Kuchen
by Global Cookbook

Almond Apricot Kuchen
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2/3 c. dry apricots coarsely minced
  • 1/2 c. boiling water
  • 2 c. flour
  • 1 1/4 tsp baking pwdr
  • 1/3 c. sliced almonds grnd
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 c. buttermilk
  • 3/4 c. packed brown sugar
  • 1/3 c. egg substitute
  • 3 Tbsp. vegetable oil
  • 1 1/4 tsp vanilla
  • 1/4 tsp almond extract
  • 2 Tbsp. sliced almonds
  • 1 Tbsp. sugar

Direcciones

  1. In small bowl, combine apricots and boiling water. Cover and let stand 30 mins. Drain well.
  2. In large bowl, combine flour through salt. Set aside.
  3. In med bowl, combine rehydrated apricots and buttermilk through extracts. Add in to flour mix, stirring just to moisten.
  4. Pour batter into 10" springform pan coated with cooking spray. Sprinkle with sliced almonds and granulated sugar, and bake at 375F for 30 mins till tester comes clean.
  5. NOTES : Cathleen's notes: This is very good. Not too sweet. Grnd almonds with rolling pin. A very wonderful, grown-up taste, and only 25%
  6. Changes I made: I used 1/3 c. real Large eggs (one egg, one egg white)
  7. in place of the egg substitute. Try increasing sliced almonds and sugar on top to 3 tbsp almonds and 2 tbsp sugar.