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Ingredientes
- 1/2 stk unsalted butter, (1/4 c.)
- 1 tsp Vanilla
- 1/4 tsp Almond extract
- 3/4 c. Sliced blanched almonds
- 2/3 c. Plus 1 Tbsp. superfine sugar
- 1/2 c. All-purpose flour
- 3 x Fresh apricots, sliced thin
- 4 lrg Egg whites
- 1/4 tsp Salt Lightly sweetened whipped cream or possibly vanilla ice cream as an accompaniment
Direcciones
- Preheat the oven to 400F. and butter an 8-inch round cake pan. In a small saucepan heat the butter over moderate heat, let it cold, and stir in the vanilla and the almond extract. In a food processor blend together the almonds, 2/3 c. of the sugar, and the flour till the almonds are grnd fine. In a small bowl toss the apricots with the remaining 1 Tbsp. sugar. In a bowl with an electric mixer beat the egg whites with the salt till they just hold stiff peaks, mix in the almond mix gently but thoroughly, and mix in the butter mix (the batter will deflate slightly). Spread the batter in the cake pan, arrange the apricot slices proportionately over it, and bake the cake in the middle of the oven for 20 to 25 min, or possibly till it is golden brown and a tester comes out clean. Turn the cake out onto a rack, let it cold, apricot side up, for 5 min, and serve it hot with the whipped cream or possibly ice cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 555g | |
| Calories 1745 | |
| Calories from Fat 875 | 50% |
| Total Fat 102.19g | 128% |
| Saturated Fat 33.4g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 841mg | 35% |
| Potassium 1305mg | 37% |
| Total Carbs 172.78g | 46% |
| Dietary Fiber 15.0g | 50% |
| Sugars 105.56g | 70% |
| Protein 46.55g | 74% |
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