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Apricot nectar cake from scratch1/15/2024 Whenever I see a bundt cake I think of that scene in My Big Fat Greek Wedding. I tried to keep the jam away from the edge of the pan. Here is a picture of the assembly process and the finished cake: I made a simple glaze of powdered sugar and milk to drizzle over the top. Finish with the last of the batter.īake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Add another 1/3 batter over the jam, then spread the rest of the jam. Spread the apricot jam over the top of the batter. Place 1/3 of the batter in a greased and floured bundt pan. Mix just until blended after each addition. Add to the butter mixture, alternating with the sour cream. In a separate bowl, stir together the flour, baking powder and salt. In a mixer bowl, beat the butter and sugar together. It’s fantastic for dessert, but it would also make a good cake to serve at brunch. In a bowl, beat the egg whites and cream of tartar until stiff peak forms. Butter and flour a 20 x 10-cm (8 x 4-inch) loaf pan. With the rack in the middle position, preheat the oven to 170 C (325 F). Made from tiny balls of semolina and wheat flour, couscous is a handy side dish as it requires zero cooking.This cake is soft and moist with a ribbon of apricot jam running through it. Rehydrate the apricots in hot water for about 5 minutes. Because this recipe has the Moroccan spice mix, we’ve served it with the North African specialty couscous. Why do we serve apricot chicken with couscous?īack in the 70’s, we would have served our apricot chicken with boiled rice. Instead, thicken the sauce with 1 tablespoon of non-wheaten cornflour mixed with 1 tablespoon of water at the end. If you want a gluten-free version it’s okay to omit this step. Mix the topping ingredients and spread over the base of the tin. The flour layer also prevents the chicken from sticking to the pan. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Firstly, it helps give the chicken a nice golden crust. Add the remaining ingredients to the bowl. Fold in the chopped apricots and distribute this mixture onto the base of the cheesecake. At low speed, beat the white chocolate into the cream mixture. If using cherry jell-o powder instead of cherry extract, add now. Add 3-4 tablespoons of the whipped cream mixture to the chocolate and stir well. In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend. Why do you coat the chicken in flour?Ĭoating the chicken thigh fillets in flour (also known as dredging) before frying has a few advantages. Preheat the oven to 350 degrees, grease and flour 3 (8x2 inch) round pans. Continue to the end of step three but adding the nectar mixture to the chicken along with the dried apricots. Yes! Cook the chicken as directed and transfer to the bowl of a slow cooker. Can I cook this apricot chicken in the slow cooker? Gradually add the sugar and mix on medium speed for 4 to 5 minutes, until light and fluffy, a bit longer if using a hand mixer. In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth. The word nectar is used as the result tends to be thicker and more syrupy than a juice. In another bowl, add the thawed orange juice concentrate, milk and orange extract. Unlike oranges, apples and pears, they can’t be juiced, so instead, they are pureed, sweetened and added to water. What is the difference between apricot juice and nectar?Īpricots aren’t a very juicy fruit. Just before the cake is finished baking prepare the glaze with the 1/3 cup apricot nectar and 1/3 cup sugar, mixing well in a small saucepan and bring to the boil. ![]() Thanks to recipes like this we’ll be eating apricot chicken for generations to come.- Alison Adams - Food Writer and Recipe Tester Bake for about 1 hour or until a cake tester comes out clean when inserted into the center of the cake. sweet and savoury sauce - this is the comfort food of my childhood with a bit of a grown-up edge. This apricot chicken recipe is a twist on the one mum made, swapping the French onion soup for Moroccan spice mix to create. The remaining nectar was stored in the fridge where we’d sneak decadent sips straight from the can. In the case of cans of apricot nectar, we used the pointy part of the can opener to pierce two holes on the top of the can to allow the thick syrup to glug into the frying pan. Before the (brilliant) invention of ring pull cans, we were at the mercy of can openers. Ham steaks Hawaiian (grilled ham with pineapple) was on high rotation in our house, my mother would set grated carrot in orange jelly and serve as a side at barbecues, and restaurants were serving up duck a l’orange. The 1970’s saw us getting pretty creative with our dinners, especially when it came to adding fruit to savoury dishes.
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