Recipe courtesy of Giada De Laurentiis
Episode: Venetian Holiday
Almond, Pine Nut, Apricot Crumb Cake
Total:
1 hr 10 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

IDEAS YOU'LL LOVE

Blueberry Crumb Cake

Recipe courtesy of Ina Garten

Couscous with Pomegranate, Mint and Pine Nuts

Recipe courtesy of Rachel Gitlin

Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan

Recipe courtesy of Marcela Valladolid

Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts

Recipe courtesy of Valerie Bertinelli

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Apricot Clafouti

Recipe courtesy of Valerie Bertinelli

Cod Cakes

Recipe courtesy of Lee Pinto

Coconut Cake

Recipe courtesy of Ina Garten

Macadamia Nut Crusted Mahi Mahi

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking