Persian food, Persian Recipes, Aashpazi
 Apricot marmalade cake recipe porek


1 Cup Apricot Marmalade 4 eggs 1 Cup Sugar 8 oz (226 g) Unsalted Butter 5 1/4 Cups All-Purpose Flour 1/4 Tsp Cardamom Powder PREPARATIONS: 1- None. DIRECTIONS: 1-whisk 3 eggs in a big bowl until creamy. 2- Gradually, Stir in the sugar and continue whisking until well mixed. 3- Add 8 oz of unsalted butter to the bowl, blend until well combined. 4- While blending, add the all purpose flour gradually. 5- Add the cardamom powder and continue whisking until well mixed. 6- Knead the batter on a working surface for few minutes. 7- Take 2/3 of the batter, place it in a floured 2 inch deep baking pan and spread across evenly. 8- Pour the apricot marmalade on top of the batter and spread to cover the surface using a spatula. 9- Roll the remaining batter into half inch bars. 10- Lay the batter bars on top of the marmalade layer (as shown in the video). 11- Beat one medium egg and brush the surface of the bars. 12- Preheat oven to 350º F (175º C) and bake the cake for 40 minutes or until golden. 13- Allow it to cool down at room temperature.



Apricot marmalade cake is low in sodium but high in sugar. 3.5 ounces (100 grams) of apricot marmalade cake has 357 calories and 108 calories from fat. It contains 7.1 grams of saturated fat and 66 mg cholesterol. It contains low amounts of dietary fiber and protein.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 357  Calories from fat 108
Daily Value*
Total Fat 12.0g19%
Saturated Fat 7.1g  36%
Cholesterol 66mg22%
Sodium 91mg4%
Total Carbohydrates 57.6g19%
Dietary Fiber 1.0g  4% Sugars 27.2g
Protein 5.3g

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