A delicate apricot dessert with delicious ripe apricots, a summer treat as this ripe fruit is a true delight!
Not long ago, I prepared a layered dessert with a chocolate sponge cake batter that is a real indulgence for the palate, and here is the recipe
read ↓ → https://blog.giallozafferano.it/asilannablu/ricetta-tronchetto-cacao-albicocche-crema/
Apricots and peaches are the quintessential summer fruits and are featured in many sweet and savory recipes with which we can create many gourmet menus!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for DELICATE APRICOT DESSERT
- 14 oz apricots
- 2 cups all-purpose flour
- 2 egg whites (beaten to stiff peaks)
- 0.45 cup sugar
- 7 tbsp vegetable oil
- 0.63 cup milk (whole or skimmed, whichever you prefer)
- 2 tsp baking powder
- 1 lemon (zest, organic or untreated)
- to taste powdered sugar (to generously sprinkle before tasting)
Tools for DELICATE APRICOT DESSERT
9-inch pan
- Bowls
- Electric Whisks
- Stand Mixers
- Spatulas
- Pans
FOR THE PREPARATION OF THE DELICATE APRICOT DESSERT RECIPE
I start by washing, drying, and then cutting the APRICOTS into not too large pieces and putting them in a bowl.
I sift the flour with the baking powder in a clean bowl, adding the sugar, vegetable oil, and milk.
I also add the washed and dried organic lemon zest and mix all the ingredients.
I also add the chopped apricots to the bowl and mix the batter well.
I beat the egg whites with an electric whisk and, using movements from bottom to top, fold them into the batter already filled with small apricot pieces.
I butter a 9-inch pan or line it with dampened and squeezed parchment paper, or use a release spray on the entire surface of the chosen pan.
All that’s left is to bake it in a preheated oven at 340°F/355°F (170/180°C) and cook the delicate apricot dessert for about 45 minutes or according to the characteristics of your home oven.
Once cooked and the toothpick test is successful, I let it cool, then remove it from the pan and mold the summer fruit dessert, and after dusting it with powdered sugar, cut it into slices and ENJOY!
Annalisa
