Apricot-Hazelnut Cake Roll
A luscious apricot-hazelnut cake roll featuring tender sponge, sweet apricots, crunchy nuts, and creamy filling, perfect for festive occasions or special desserts.
Ingredients
- 1 (16 or 17 oz.) can unpeeled apricot halves in syrup ⓘ
- 2 Tbsp. sugar
- 3 eggs ⓘ
- 1/2 c. sugar
- 1 c. all-purpose flour ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. apple pie spice ⓘ
- 3/4 c. finely chopped hazelnuts or pecans
- powdered sugar ⓘ
- Apricot Cream Cheese Filling (see recipe) ⓘ
- 1/4 c. cherry or currant jelly ⓘ
- fresh cranberries (optional) ⓘ
Instructions
- Grease a 15 x 10 x 1-inch jelly roll pan.
- Line the pan with wax paper and set aside.
- Drain the apricot halves and sprinkle with 2 tablespoons of sugar.
- In a mixing bowl, beat 3 eggs until fluffy.
- Gradually add 1/2 cup sugar and continue beating.
- Sift together flour, baking powder, salt, and apple pie spice.
- Gently fold the dry ingredients into the egg mixture.
- Stir in the finely chopped hazelnuts or pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 375°F (190°C) for about 15 minutes or until the cake springs back when lightly pressed.
- Remove from oven and invert onto a clean towel dusted with powdered sugar.
- Carefully peel off the wax paper and roll the cake up with the towel from the short end.
- Unroll the cake once cooled, spread with Apricot Cream Cheese Filling, and layer drained apricots and jelly.
- Re-roll the cake carefully, then dust with powdered sugar.
- Decorate with fresh cranberries if desired and serve.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the egg mixture. If hazelnuts aren't available, pecans make a great substitute. For a lighter cake, ensure to beat the eggs until they are fluffy, and be gentle when folding in the dry ingredients to maintain the airiness of the batter.
Serving Suggestions
This Apricot-Hazelnut Cake Roll is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside a light fruit salad topping.
Storage & Reheating
Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To serve, thaw in the refrigerator overnight before enjoying again.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Hazelnut Cake Roll contains roughly 61 calories, with 1g protein, 13g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots! Just make sure to blanch and peel them, then slice them and toss with sugar to mimic the syrupy sweetness of canned apricots. This will enhance the flavor and give a fresher taste to the cake roll.
What if I don't have apple pie spice?
If you don’t have apple pie spice, you can create a substitute by mixing equal parts cinnamon and nutmeg. Alternatively, just use cinnamon alone for a simplified flavor that still complements the apricots beautifully.
How do I prevent the cake from cracking when rolling?
To prevent cracking, make sure the cake is fully cooled before attempting to unroll it. Also, roll it gently with a kitchen towel while it’s still warm, which helps to shape it without breaking. Dusting the towel with powdered sugar will also help prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).