Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot Tea Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
Unsalted butter, for cake
rings
All-purpose flour, for cake
1 3/4 Cup(s) Yellow cornmeal
1 Cup(s) Milk
1 Cup(s) Sugar
1/4 Teaspoon(s) Salt
Grated zest of 1 orange
Juice of 1 orange
24 Apricot halves in syrup -
two 8 1/2 oz
Cans), Cans
4 EGGS, SEPARATED
3 Tablespoon(s) Olive oil
12 Whole unblanched almonds
1/2 Cup(s) Honey, lavender honey is
preferable
Directions:
Heat oven to 375 degrees. Line a baking pan with parchment. Butter and
flour twelve 3- by 1 1/2-inch cake rings; set on parchment. Place
cornmeal in a large mixing bowl, set aside. In a small saucepan,
combine milk, sugar, salt, and orange zest. Set over medium-high heat,
and bring to a boil, stirring constantly. Slowly pour the hot-milk
mixture over the cornmeal, incorporating with a fork. Cover with
plastic wrap, and set aside in a warm place 30 minutes. Add the orange
juice. Place the apricot halves on paper towels, and let drain. One at
a time, add the egg yolks to the cornmeal mixture, stirring after each
addition. Stir in the olive oil. In a medium bowl, beat egg whites
until stiff and shiny. Fold into cornmeal mixture. Center one apricot
half, cut-side up, in each cake ring. Pour 1/2 cup batter into each
ring. Bake 5 minutes, and remove from oven. Reduce heat to 325
degrees. Place another apricot, cut-side up, in each ring, and place
an almond in the center of each apricot. Return to oven, and bake
until tops are golden brown, about 25 minutes. Transfer baking sheet
to a wire rack; let cool 5 minutes. Remove rings, and cool completely.
Drizzle cakes with honey; serve. Makes 12. Cuisine: "Mexican" Source:
"Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 202
Calories (kcal); 6g Total Fat; (25% calories from fat); 4g Protein;
33g Carbohydrate; 65mg Cholesterol; 74mg Sodium Food Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 245
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 63.6mg
Sodium: 132.6mg
Potassium: 133.6mg
Carbohydrates: 36.8g
Fiber: 1.5g
Sugar: 18.4g
Protein: 4.9g


Scale this recipe to Servings [?]