White Chocolate Apricot Jam Cake Bites Recipes

WHITE CHOCOLATE & APRICOT CHEESECAKE

Steps:

• Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
• Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
• Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.

APRICOT & WHITE CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

WHITE CHOCOLATE APRICOT SQUARES

Steps:

• Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
• Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
• Stir in melted chocolate mixture, flour and vanilla.
• Mix well.
• Spread half of batter in greased 9" square cake pan.
• Bake at 325°F for 20-25 minutes, or until light golden.
• Cool 5 minutes.
• Spread jam on top.
• Stir 1 cup white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam.
• Spread out gently.
• Sprinkle with nuts.
• Bake 30-40 minutes longer, or until set.
• Cool completely then cut into squares.

APRICOT JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

WHITE CHOCOLATE APRICOT JAM CAKE BITES

Steps:

• Melt butter in pan; remove from burner.
• Add 1 cup to white choc chips. Don't stir!
• In a medium mixing bowl, beat eggs and sugar.
• Stir in chocolate/butter mixture and vanilla.
• Combine flour and salt and add to mixture; combine.
• Pour half batter in to a greased 9-inch square baking pan.
• Bake 325°F for 15-20 minutes or until golden.
• Melt jam in small saucepan over low heat.
• Spread over warmed crust.
• Stir in extra choc chips to the batter.
• Drop batter by spoonfuls over jam.
• Bake 30-35 minutes, or until toothpick comes out clean.
• Let cool; cut into bite-size cakes and gobble up!

ALMOND, APRICOT AND WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 160 degrees (fan forced) and place rack into middle of oven
• Grease and line 24cm cake tin (base measurement)
• Place almonds into TM bowl and mill 4 seconds / speed 9, put aside
• Place apricots into TM bowl and chop 3 seconds / speed 7, put aside with almonds (if you store your apricots in the fridge and they are still cold you may have to repeat this process as you want the pieces to be relatively small)
• Add sugar and eggs to TM bowl and blend 3 minutes / 37 / speed 4 (mix will be a little frothy)
• Return almonds and apricots to TM bowl, along with the baking powder, coconut, chocolate, vanilla bean paste and salt and mix 10 seconds x speed 5 ... mix will be thick and a little sticky ... scrape around bowl to catch any mixture at the top
• Pour mix into baking tin and level top
• Bake for 60 minutes, test with skewer, and add another 5 minutes if necessary (it takes exactly 65 minutes in my oven)
• Let cake cool for 15 minutes in tin before removing to cool on wire rack
• For such a small amount of chocolate I find using the microwave easier, but you can certainly melt the chocolate in a bowl over a pan of hot water if you prefer (be careful with any drips of water getting in as that will seize the chocolate)
• Add the coconut oil to the melted chocolate and stir through
• Allow mix to cool a little where it will thicken up so that you can drizzle it over the cake and it will keep clean lines
• Sprinkle over the roasted slivered almonds and allow the topping to set
• Before serving dust lightly with icing sugar