Reviewed: Dec. 8, 2008

Really really good. I did have trouble with it taking a lot longer to cook than it said. I took it out at the right time and it was not set in the middle. My error, but beware you might have to cook it longer.

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Reviewer:

LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Aug. 7, 2008

This is too sweet. I think it needs a larger pan, the spring form pan might be a good idea as I was unable to remove this cake with it breaking apart. M.Kauk, Richmond, CA

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Reviewer:

KRAMLICH

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Reviewed: Jul. 2, 2008

Made exactly as written except scaled back to 3 servings (made more) due to only having 4 apricots. I had BLACK VELVET apricots and they ended up tasting very tart- almost like rhubarb. Therefore I am glad I kept the sugar as written or it would have been unedible. Loved the premise- I think the type of apricot that I had was wrong.

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 26, 2007

I made this using the changes the second reviewer suggested. Everything was GREAT until I tried to remove it from the pan. With some after the fact research next time I would make it in a springform cake pan. After baking let the cake cool in the pan (like an angel food cake). So I am using my cake pieces with blueberries and whipped cream like a trifle. It may look terrible but it tastes awesome.

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Reviewer:

GEM

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Reviewed: Jul. 1, 2007

great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry.

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Reviewer:

fel

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Reviewed: Feb. 19, 2007

Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness, and that was OK.

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