This Golden Apricot Ginger Cake is a delightful low-fat dessert that balances the sweetness of fresh apricots with the spicy warmth of ginger. The cake features a light, tender crumb infused with ginger juice and vanilla, topped with a creamy, tangy filling made from light cream cheese and crushed gingersnaps. It’s an elegant yet simple treat perfect for summer gatherings, tea time, or as a refreshing end to a light dinner. The natural fruit flavors shine through without heavy butter or sugar, making it a satisfying choice for health-conscious bakers who donâÂÂt want to compromise on taste.
Golden Apricot Ginger Cake
Description
This Golden Apricot Ginger Cake is a delightful low-fat dessert that balances the sweetness of fresh apricots with the spicy warmth of ginger. The cake features a light, tender crumb infused with ginger juice and vanilla, topped with a creamy, tangy filling made from light cream cheese and crushed gingersnaps. It's an elegant yet simple treat perfect for summer gatherings, tea time, or as a refreshing end to a light dinner. The natural fruit flavors shine through without heavy butter or sugar, making it a satisfying choice for health-conscious bakers who don't want to compromise on taste.Ingredients
Directions
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Lightly butter a 10-inch round glass tart or flan baking dish and set aside.
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To make ginger juice, place a 1 to 2-inch piece of fresh ginger root in a food processor or blender with a small amount of water and blend until smooth; strain to extract the juice.
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In a medium bowl, blend together the light cream cheese, 1 tablespoon of sugar, minced crystallized ginger, and vanilla until smooth.
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Halve the pitted apricots and arrange them cut-side up in the prepared baking dish.
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Spoon the cream cheese mixture into the centers of the apricot halves.
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In a separate large bowl, whisk together the cake flour, baking powder, baking soda, and remaining 1 cup of sugar.
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In another bowl, combine the non-fat milk, apricot puree, thawed egg substitute, and ginger juice.
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Pour the wet mixture into the flour mixture and stir just until blended; do not overmix.
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Pour the cake batter over the apricots and cream cheese filling, spreading gently to cover.
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Sprinkle the finely crushed gingersnaps evenly over the top of the batter.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the cake (avoiding the fruit) comes out clean.
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Allow to cool slightly in the pan before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150.7kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.8g4%
- Cholesterol 2.0mg1%
- Sodium 9.0mg1%
- Total Carbohydrate 33.0g11%
- Dietary Fiber 6.0g24%
- Sugars 27.6g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredient Substitution: If fresh ginger is unavailable, you can substitute the ginger juice with a strong brewed ginger tea, cooled.
Tip: Ensure the egg substitute is fully thawed and at room temperature for best texture.
Variation: For a gluten-free version, use a gluten-free cake flour blend.
