About Karen

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A B&B Landlady who trains others to run B&Bs and market them. Also run a very nice non stuffy B&B in the lovely Shropshire Hills. Love dogs!

Monday, 29 October 2012

Apricot Almond Mini Cakes


I have another lovely virtual Twitter friend, Deanna Morauski, who runs the Old Hen B&B in Snoqualmie Valley in Washington. Deanna and her husband have recently been featured on the Live Well Network in the USA ( details below ). I watched the video of it the other evening and it was great to see her in "real life"

Here Deanna shares her recipe for Apricot Almond Mini Cakes Recipe.

Apricot Almond Mini Cakes Recipe

Preheat oven to 350F.

  • 4 large eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup butter, softened
  • 1 tablespoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cup apricot jelly (for topping)
  • 1 cup sliced almonds (for topping)
  • 2 cups (or 16 ounces) high quality semi-sweet chocolate (for dipping)
Place eggs in mixing bowl. Add sugar and beat on high setting for about 3 minutes or until well combined and frothy. Lower setting on mixer and add flour slowly. Add butter. Mix until butter is completely mixed into batter. Add almond extract, baking powder and salt. Place cake in two 9X13 baking pans that have been sprayed with non-stick baking spray. Bake until fork poked into center of each cake comes out clean - start checking at about 20 minutes.

When cake done baking, remove from oven and allow to cool. Heat apricot jam for about 45 seconds in microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cakes. Chill cakes in fridge for about 20 minutes to firm up jelly and make cake easier to dip into chocolate. Make mini cakes but cutting with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the apricot topped cake and gently push the cake up through the top to remove from cookie cutter so that the jelly topping stays nice. Place on a parchment paper on a baking sheet.

Dip each mini cake into chocolate up to jelly (coating bottom and sides) using a fork or a chocolate dipping tool. Place dipped cakes back onto the tray covered with parchment paper to cool. When finished will all the cakes, place tray in fridge to set for about a half an hour.

Place in mini cupcake liners or candy liners on a pretty platter to serve.

This recipe makes about 60-70 mini cakes.

About Deanna:

You can see Deanna on Joey Fatone's new show "My Family Recipe Rocks" on the Live Well Network this month on October 27th. You can watch her episode here: http://livewellnetwork.com/My-Family-Recipe-Rocks/8432939 She will be making four scrumptious recipes throughout an entire episode filmed at her B&B, The Old Hen. Follow along on her Facebook page or on Twitter for updates .

Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She expresses her loves today creatively through speaking, writing for her foodie blog, television appearances as well as hosting guests, including celebrities, at her award-winning inn, The Old Hen Bed & Breakfast http://theoldhen.com in Snoqualmie Valley, Washington.

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