Apricot Cake with Apricot Sauce - 32g Carbs, 1g Fiber
From www.lifescript.com and FoodFit
Serves: 10
Preparation time: 20 minutes
Cooking time: 30 minutes
For the Apricot Cake:
1/4 cup unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 cups 1% milk, at room temperature
Nonstick cooking spray
1 ripe apricot, peeled, halved and pitted
For the Apricot Sauce:
1/2 cup water
2 ripe apricots, peeled, halved and pitted
Fresh lemon juice to taste
Cooking Instructions
1. Preheat the oven to 350 degrees F.
2. Beat the butter in a mixing bowl with an electric mixer on high
speed for 30 seconds. Gradually add the sugar and continue to beat
until the mixture is pale yellow and very fluffy.
3. Add the eggs 1 at a time while mixing on low speed. Stir in the
vanilla.
4. Sift the flour, baking powder and salt together.
5. Add half of the flour mixture and blend, then add the milk.
Finally, add the rest of the flour mixture. The batter should
be smooth. Do not overmix.
6. Coat a 9" round cake pan with nonstick spray. Pour the batter
into the pan. Arrange the apricot halves on top in a single layer.
7. Bake until golden brown and set in the center, about 25 to
30 minutes.
For the Apricot Sauce:
1. Bring the water and sugar to a boil in a small saucepan over
high heat. Remove from the heat.
2. Puree the apricots in a blender with half of the sugar syrup.
Adjust the taste by adding a few drops of lemon juice and more
sugar syrup until a pleasant balance of sweetness and tartness
is reached.
3. Putting it together: Place 1 slice of cake on each plate.
Drizzle the sauce around the cake. Garnish with a mint sprig.
Serving Size: 1 slice
Nutrition Facts:
206 Calories, 5g Protein, 32g Total Carbs, 1g Dietary Fiber,
185mg Sodium, 7g Total Fat, 4g Saturated Fat,
29% Calories from Fat. 10% Calories from Protein,
61% Calories from Carbs