Apricot And Almond Savarin Recipe
If you plan to cook an out of the ordinary Dessert, then you should probably go for this Apricot-almond Savarin. A delicious Dessert, the Apricot-almond Savarin completes your meal. An assortment of fabulous flavors, the Apricot-almond Savarin recipe is one of those Canadian dishes you simply shouldn't miss. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1/2 cup chopped blanched almonds
2 envelopes dry yeast
1 tablespoon sugar
3/4 cup lukewarm scalded milk
3/4 cup soft butter or margarine
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3/4 teaspoon salt
3 1/2 cups sifted all-purpose flour
2-3 tablespoons chopped orange peel
2-3 tablespoons raisins
1 recipe Rich Apricot Glaze Toasted almond halves Candied fruits or cherries
Directions
Butter 9-inch ring mold generously, and sprinkle bottom and sides with 1/2 cup blanched almonds.
Dissolve yeast and 1 tablespoon sugar in milk for about 10 minutes.
Beat butter or margarine, remaining sugar and eggs together until fluffy.
Stir in vanilla, lemon rind, salt and yeast mixture.
Add sifted flour, and beat until smooth.
Fold in orange peel and raisins.
Scrape into prepared tube pan, and set in bowl of warm water.
Cover with warm wet cloth, and let rise until batter almost fills pan.
Bake at 350 °F. for about 30 minutes.
Remove cake from pan, and pour 1/2 the glaze over bottom of pan.
Return cake to pan, and pour remaining-glaze over top and sides.
Let marinate several hours.
Invert on serving plate, and stick with toasted almonds.
Garnish with candied fruits.
Slice, and serve plain, or fill hollow with sauce made by blending 1 package frozen raspberries (without defrosting) and folding in 1 cup whipped cream.
Savarin may be served warm after marinating for 20 minutes, or cooled, wrapped and frozen.
Dissolve yeast and 1 tablespoon sugar in milk for about 10 minutes.
Beat butter or margarine, remaining sugar and eggs together until fluffy.
Stir in vanilla, lemon rind, salt and yeast mixture.
Add sifted flour, and beat until smooth.
Fold in orange peel and raisins.
Scrape into prepared tube pan, and set in bowl of warm water.
Cover with warm wet cloth, and let rise until batter almost fills pan.
Bake at 350 °F. for about 30 minutes.
Remove cake from pan, and pour 1/2 the glaze over bottom of pan.
Return cake to pan, and pour remaining-glaze over top and sides.
Let marinate several hours.
Invert on serving plate, and stick with toasted almonds.
Garnish with candied fruits.
Slice, and serve plain, or fill hollow with sauce made by blending 1 package frozen raspberries (without defrosting) and folding in 1 cup whipped cream.
Savarin may be served warm after marinating for 20 minutes, or cooled, wrapped and frozen.
