300 g of dried apricot
1 1/2 cup of water (360 ml)
1/3 cup of sugar (80 g)
1 cup of toasted and chopped almonds or pecans (150 g)
1 cup of orange juice (240 ml)
Thin strips of orange zest
300 g of dried apricot
1 1/2 cup of water (360 ml)
1/3 cup of sugar (80 g)
1 cup of toasted and chopped almonds or pecans (150 g)
1 cup of orange juice (240 ml)
Thin strips of orange zest
In a medium saucepan, bring the apricot and water to a boil, then reduce heat and simmer for 5 minutes or until the apricot is tender
Remove from heat and blend in a food processor
Return the mixture to the saucepan, add sugar and almonds, and mix well
Bring to a boil with orange juice, stirring constantly, until all liquid is absorbed
Add orange zest strips
Let cool and fill cake
If preferred, store in refrigerator, tightly covered, for up to 24 hours
Calories: 1,920
