Apricot Pudding Cake Recipe
Impress your in-laws with this totally reliable Apricot Pudding Cake. Foolproof food makes happy in-laws and doting spouse. Enough said. Apricot Pudding Cake goes perfectly as Dessert. It is tasty as well as a Diabetic dish. The marriage of the incredible flavors of Fruits with other ingredients is the secret to this Apricot Pudding Cake recipe. This Apricot Pudding Cake is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
3 eggs separated
7 1/2 oz. unsweetened apricot puree, baby food
1/2 tsp almond extract
1/2 cup milk
1/3 cup flour, sifted
2 tsp granulated sugar
Directions
Beat egg yolks.
Add apricot puree, almond extract, milk, flour and sugar replacement, beating to blend thoroughly.
Stiffly beat the egg whites.
Gently and completely fold egg yolk mixture into egg whites.
Pour mixture into well greased 1 qt. (1 L) baking dish, place dish in pan and add 1/2 in. (15 mm) water to pan.
Bake at 325°F (165°C) for 30 minutes, or until lightly browned and puffy.
Add apricot puree, almond extract, milk, flour and sugar replacement, beating to blend thoroughly.
Stiffly beat the egg whites.
Gently and completely fold egg yolk mixture into egg whites.
Pour mixture into well greased 1 qt. (1 L) baking dish, place dish in pan and add 1/2 in. (15 mm) water to pan.
Bake at 325°F (165°C) for 30 minutes, or until lightly browned and puffy.
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