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60 minutes
Prep: 25 minutes
Cook: 25 minutes
259 calories per serving view nutrition facts
6 servings
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| 1/4 | cup | butter | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | almond extract | |
| 3/4 | cup | almonds | blanched, sliced |
| 2/3 | cup | sugar | plus 1 tablespoon |
| 1/2 | cup | flour, all-purpose | |
| 3 | each | apricots | fresh, thin |
| 4 | each | egg whites | large |
| 1/4 | teaspoon | salt | |
| 6 | x | whipped cream | sweetened, or ice cream, servings |
Preheat oven to 400 F and butter an 8 inch round cake pan.
In small saucepan melt butter.
Let cool and stir in vanilla and almond extract.
In food processor, blend together the almonds, 2/3 cup sugar and flour until almonds are ground fine.
In small bowl, toss apricots with remaining 1 tablespoon sugar.
Beat egg whites with salt until stiff.
Fold in almond mixture.
Spread batter in cake pan, arrange apricot slices evenly on top and bake 20-25 minutes and serve it warm with whipped cream or ice cream.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 153mg | 6% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 23.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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