Apricot Marmalade Cake


APRICOT MARMALADE: Makes about 6 cups 2 lbs pitted fresh apricots 8 cups sugar 6 Tbsp lemon juice 1 Tbsp orange zest cup diced candied citrus peel 1 pouch liquid pectin CAKE 1 cup unsalted butter at room temperature plus extra for greasing pan 4 Tbsp Demerara sugar 12 14 fresh apricots, pitted 1 cup golden brown sugar, packed 6 Tbsp apricot marmalade plus extra for brushing 4 large eggs finely grated zest and juice of 1 orange 1 2/3 cups all purpose flour cup ground almonds tsp baking powder tsp salt


For The MarmaladeBring Apricots, Sugar, Lemon Juice And Orange Zest To A Simmer, Stirring Often. Purée Roughly (to Keep Some Apricot Pieces Intact) And Return To A Simmer. Stir In Candied Peel And Pectin. Remove From Heat And Jar According To Proper Ca

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