Austrian Coffee and Apricot Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This delightful pudding/cake would be well served for breakfast, at a tea or coffee gathering or as a dessert. Give it a try! Ingredients:
1 teaspoon dried yeast |
3 tablespoons lukewarm milk |
2 1/2 cups flour, all purpose |
3 tablespoons canola oil (another would do fine) |
4 tablespoons butter, melted |
1 egg |
2 tablespoons instant coffee, dissolved in 1 tbs hot water |
2 tablespoons sugar |
4 ounces butter |
4 ounces flour |
7 ounces sugar |
1 ounce vanilla sugar (just add a little vanilla to plain sugar) |
3 ounces almonds, ground |
2 tablespoons coffee liqueur |
1 lb ripe apricot, halved and stoned (if you have none, peach, nectarine or mango will due....if you use dried, just eyeball it as 1 lb wo) |
Directions:
1. Dissolve the yeast in the milk.
2. Put the flour into a bowl and make a well in the center.
3. Pour in the oil, butter, yeast milk, egg, coffee and sugar.
4. Mix to form a dough.
5. Knead lightly and cover to stand in a warm spot for an hour.
6. Put apricots to soak in the coffee liqueur.
7. Preheat oven to 400°F.
8. Rub the decoration butter into the flour until it resembles breadcrumbs or pulse in your food processor.
9. Stir in the sugars and ground almonds.
10. Mix well.
11. Knead the dough lightly and press into the base of a well greased or silpat 8 cake pan.
12. Cover with the soaked apricot halves and breadcrumb mix.
13. Bake for 30-40 minutes.
14. When cooled, I like to, gently, turn it upside down and soak the bottom well with coffee liqueur and flip back to serve.
|
|