Tuesday, December 22, 2009

Almond Cake with Apricot Brandy Sauce Recipe

3/4 cup Kerrygold Pure Irish Butter
1 cup sugar
2 eggs plus 1 egg yolk
1/3 cup each: apricot preserves and sour cream
1 teaspoon vanilla extract
1 3/4 cups flour, divided
3/4 teaspoon baking powder
1/4 teaspoon salt
1 (7 oz) tube pure almond paste, crumbled
1/2 cup sliced almonds

Apricot Brandy Sauce

1/4 cup Kerrygold Pure Irish Butter
1 cup brown sugar
1/3 cup heavy cream
1/4 cup peach brandy
1/4 cup apricot preserves

Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold almond paste into the batter. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices. Makes 10 servings.

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