Apricot Hazelnut Cake Roll

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon apple pie spice
• 15 1/4 ounces unpeeled apricot halves in light syrup
• 2 tablespoons granulated sugar
• 3 eggs
• 1/2 cup granulated sugar
• 3/4 cup finely chopped hazelnuts or 3/4 cup pecans
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, softened (no substitues)
• 1/2 teaspoon vanilla
• 1 cup sifted powdered sugar
• 1 sprig rosemary

Recipe

• 1 preheat oven to 375°f.
• 2 grease & flour a 15x10x1 inch baking pan; set aside.
• 3 sift together the flour, baking powder, salt and apple pie spice; set aside.
• 4 drain apricots, reserving 1/3 cup of the syrup.
• 5 chop the apricots finely. reserve 1/2 cup of the chopped apricots for filling.
• 6 combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan. bring apricot mixture to boiling; reduce heat. cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon. remove from heat; cool to room temperature.
• 7 beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
• 8 gently fold flour mixture into the egg mixture.
• 9 spread batter in prepared pan.
• 10 sprinkle with nuts.
• 11 bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
• 12 staring at a short side, roll up cake and towel together; cool.
• 13 combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
• 14 beat in powdered sugar.
• 15 stir in the reserved 1/2 cup chopped apricots.
• 16 unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
• 17 transfer cake roll to cake server.
• 18 if desired garnish with fresh apricot wedges and rosemary sprig.