Kamut Pound Cake with Almond-Apricot Preserves

The recipe Kamut Pound Cake with Almond-Apricot Preserves can be made in roughly 45 minutes. One serving contains 530 calories, 8g of protein, and 36g of fat. For 96 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of vanilla, apricot preserves, whole wheat pastry flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very budget friendly side dish. This recipe is liked by 20 foodies and cooks. It is brought to you by Deliciously Organic. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 34%. Similar recipes are Karen DeMasco's Almond Cake with Apricot Preserves, Apricot-Almond-Rum Pound Cake, and Almond Apricot Pound Cake With Amaretto.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees and adjust rack to middle position. Line the bottom of a loaf pan with unbleached parchment paper.Whisk the milk, eggs, and vanilla in a medium bowl. Set aside. Sift whole wheat pastry flour, kamut flour, baking powder and sea salt over a into the bowl of a standing mixer. (You will have about a tablespoon of bran left in the sifter. You can either put that bran back into your bag of flour or discard.) Add whole cane sugar to bowl and stir to combine. Cut the butter into tablespoons and place in bowl with flour mixture along with half of the egg mixture. Turn mixer on low (using paddle attachment) and mix until moistened, then turn speed up to medium and beat for one minute. Turn mixer off, scrape the sides of the bowl and then add remaining egg mixture. Turn mixer to medium and beat for 20 seconds. Turn mixer off and remove bowl from mixer. Using a spatula, give the batter a few stirs, making sure to scrape the bottom of the bowl. Pour the batter into the pan and using a spatula, smooth the surface. Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Run a knife around the outer edges of the cake and then invert the cake onto a cooling rack. Cool an additional 30 minutes before slicing.Stir together preserves and almond extract in a small bowl. Preheat the oven broiler on high. Slice cake into 8 thick pieces and place in a single layer on a baking sheet. Put baking sheet into oven and toast cake for 1-2 minutes, watching carefully so the cake doesn't burn. Remove from oven.Place one slice of cake on a plate. Spread roughly 2 tablespoons of apricot mixture on top of cake. Top with a large spoonful of whipped cream and sprinkle a few almonds on top. Serve immediately.

 

Step by step:

1. Preheat oven to 350 degrees and adjust rack to middle position. Line the bottom of a loaf pan with unbleached parchment paper.

2. Whisk the milk, eggs, and vanilla in a medium bowl. Set aside. Sift whole wheat pastry flour, kamut flour, baking powder and sea salt over a into the bowl of a standing mixer. (You will have about a tablespoon of bran left in the sifter. You can either put that bran back into your bag of flour or discard.)

3. Add whole cane sugar to bowl and stir to combine.

4. Cut the butter into tablespoons and place in bowl with flour mixture along with half of the egg mixture. Turn mixer on low (using paddle attachment) and mix until moistened, then turn speed up to medium and beat for one minute. Turn mixer off, scrape the sides of the bowl and then add remaining egg mixture. Turn mixer to medium and beat for 20 seconds. Turn mixer off and remove bowl from mixer. Using a spatula, give the batter a few stirs, making sure to scrape the bottom of the bowl.

5. Pour the batter into the pan and using a spatula, smooth the surface.

6. Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and cool for 10 minutes. Run a knife around the outer edges of the cake and then invert the cake onto a cooling rack. Cool an additional 30 minutes before slicing.Stir together preserves and almond extract in a small bowl. Preheat the oven broiler on high. Slice cake into 8 thick pieces and place in a single layer on a baking sheet. Put baking sheet into oven and toast cake for 1-2 minutes, watching carefully so the cake doesn't burn.

8. Remove from oven.

9. Place one slice of cake on a plate.

10. Spread roughly 2 tablespoons of apricot mixture on top of cake. Top with a large spoonful of whipped cream and sprinkle a few almonds on top.

11. Serve immediately.

Nutrition Information:

covered percent of daily need