Discover the Benefits of Almond Substitutes and Try Our Delicious Apricot Almond Recipe
In 2019, almond-based substitutions surged in popularity, with many choosing almond milk instead of dairy, almond butter over peanut butter, and almond flour as a versatile, healthy alternative to traditional flour. Almond flour is packed with fiber, vitamin E, and protein, making it an excellent choice for those following a Keto or gluten-free diet. Plus, it offers a delicious nutty flavor that enhances any recipe.
If you're ready to explore almond baking, try our Apricot Almond Recipe, brought to you by Le Creuset! For nearly a century, Le Creuset has been renowned for its high-quality, expertly crafted cookware, bakeware, and kitchen accessories. Handcrafted by master French artisans and available in vibrant colors, Le Creuset gear ensures exceptional performance and timeless style in your kitchen.
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Ingredients
- 2 tablespoons unsalted butter for buttering the mold
- 4 apricots, cut into bite-sized pieces
- 1 cup finely ground almond flour
- 1 2/3 cups confectioners’ sugar, and extra for garnish
- 1/2 cup unbleached all-purpose flour
- Pinch of Salt
- 3/4 cup egg whites from approximately 5 large eggs
- 3/4 cup unsalted butter, melted and cooled
Instructions
- Preheat the oven to 450 F.
- Butter the molds with 2 tablespoons of butter. You might have some left over. Place 5 to 6 pieces of apricots at the bottom of each loaf pan.
- In a large bowl, combine the almond flour, confectioners’ sugar, flour and salt. Mix to blend.
- Add the egg whites and mix until thoroughly blended. Add the 3/4 cup melted butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.
- Pour the batter into each mold. Place the baking sheet in the center of the oven. Bake for 20 minutes. Turn off the oven and continue to bake for 10 minutes.
- Remove the baking sheet from the oven and let the cakes cool. Unmold.
- Slice and garnish with sifted confectioners’ sugar before serving.
(Recipe courtesy of Chef Ludo Lefebvre)
(Photo courtesy of Chloe Crespi)
