Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Butter a 9 inch tube pan generously, and dust with ground almonds. | 3. Combine apricots with rum and set aside. | 4. In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar. | 5. Add egg yolks and beat until light and fluffy. | 6. Mix in apricots in rum and almond extract until well blended. | 7. Mix in flour until well blended, but don't over mix. | 8. In another bowl beat egg whites until fluffy. | 9. Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny. | 10. Mix 1/3 of the egg whites into the creamed mixture. | 11. Carefully fold in the remaining egg whites until well blended but not overmixed. | 12. Pour batter into prepared pan. | 13. Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes. | 14. Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
apricot	1	cup	chopped	74.4	17.236	2.17	0.6045
rum	1/4	cup		-	-	-	-
butter	3/4	cup		171.0	7.857	5.343	14.4
almond paste	1/2	cup		519.83	54.2644	10.215	31.4849
sugar	1	cup	divided	319.8	60.008	10.01	4.992
egg	6		separated	429.0	2.16	37.68	28.53
purpose flour	1 1/2	1/2		-	-	-	-
almond extract	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.