Baked apricot muffin. Culinary blog

Baked apricot-almond bread
This either bread, or a cupcake, or a pie can be prepared with fresh apricots or canned.
If your apricots are fresh, you will need to take preliminary steps: divide them into halves, take out the seeds, bake for half an hour at 200 degrees. By the way, apricots of any condition are suitable – both unripe and ripe. With canned all of these stages can be avoided.

  • 400 g baked or canned pitted apricots
  • 1 cup orange juice
  • 3 cups flour
  • 1/2 cup almond flour
  • 1.5 cups sugar
  • soda on the tip of a knife + vinegar for quenching
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 teaspoons freshly ground cardamom
  • 1 cup roasted almonds
  • 1 tablespoon cognac

Sprinkle baked or canned apricots with brandy.
In a bowl, mix almond flour and plain, soda / vinegar, salt. Mix well and set aside.
In another bowl, combine sugar and orange juice. Add ground cardamom, mix, pour in vegetable oil, mix. Add the apricots. Mix well again. Now you can combine the contents of two bowls.
Pour the dough into a cake pan. Bake for 40 minutes at 180 degrees. Allow to cool for at least 20 minutes before removing from mold.

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