MARZIPAN APRICOT CAKE BARS - MARCIPÁNOS BARACKPITE
Not your average pite, the marzipan gives this cake bar a wonderful, unique flavour. Marzipan is not always available, but very easy to make; all you need is almond meal, sugar and water. You will find almond meal in the baking isle, or in the bulk food section of grocery stores. If your store does not carry almond meal, look for it in health food stores where they carry food stuffs for people on special diets and food allergies.
3 Tbsp marzipan [click on link for recipe]
scant 1/2 cup soft butter
1/2 cup sugar
1 cup flour
1 tsp baking powder
sweetened whipped cream
• Preheat oven to 375F.
• Line a 9X12 inch baking pan with parchment paper.
• Wash and drain the apricots.
• Place a large pot of water on the stove and bring to full rolling boil.
• Place the apricots into a large bowl and pour the boiling water on top.
• Keep the apricots submerged in the scalding hot water for 4 minutes, no longer.
• Meanwhile place another large bowl with ice water nearby.
• With a slotted spoon quickly plunge the apricots into the ice cold water.
• The skins will come off easily.
• Drain the peeled apricots, cut them in half, remove the stems and the stones and discard them.
• Set the apricot halves aside and prepare the batter next.
• Beat the soft butter and the sugar for 4 minutes.
• One by one add the eggs, beating well after each addition.
• Crumble the marzipan into the batter and beat to combine.
• In a medium sized bowl whisk the flour and the baking powder.
• Gradually add the flour mixture to the batter, beating just to combine. Do not overbeat.
• Pour the batter into the prepared pan.
• Arrange the apricot halves on the top and gently push them into the batter.
• Bake in the preheated oven. • Let the bar cool down and then cut into 12 squares.
• Serve the bars with sweetened whipped cream.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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