apricot_nutella_breakfast_cake

Lately I have been trying to make breakfast more interesting. We seem to be always on the move lately and so I have been experimenting with portable breakfasts that taste good and use up what I already have on hand. I found a recipe for apricot-almond Dutch babies – a kind of muffin with a soft center. You use a lot of whipped egg whites and it has a wonderfully creamy batter. I decided to turn the muffins into a cake that I would fill with the rest of a jar of apricot preserves and the rest of the Nutella from World Nutella Day. We have given up Nutella for a while because they now have switched to palm kernel oil in their recipe – and we are definitely off of that! If you missed my rant on the subject, click here. But I did make an exception for World Nutella Day.

apricot_nutella_breakfast_cake_slice

So anyway, this little cake was born. The photos didn’t turn out too great, but it was very satisfying for breakfast and lasted about a week, which was perfect. Hope you enjoy it!

prepping

METHOD:

1 ¼ cups flour – I used half unbleached white and half whole wheat
3 TBS light brown sugar
¼ tsp salt
1 cup skim milk
2 large eggs, separated
¼ cup apricot preserves, plus more for filling
2 TBS unsalted butter, melted
½ tsp vanilla extract
½ tsp almond extract
2 TBS pine nuts


INGREDIENTS:

spreading_apricot_jam_on_cake

Preheat oven to 400 F. Combine flour, sugar and salt in a large bowl. Whisk together milk, egg yolks, preserves, butter and vanilla in a small bowl. Stir into dry ingredients. Beat egg whites for about 4 minutes until soft peaks form and fold into the batter. Grease a round cake pan and fill with batter. Sprinkle pine nuts on top and bake for about 25 minutes or until center is cooked. Unmold and let cool. Once cool, cut in half, horizontally and spread with Nutella and Apricot preserves.