Don't be put off by “bulgur” and “cake” in the same title. (Think rice pudding but with bulgur.) Whether you use coarser-textured bulgur (our preference) or fine, the cooked bulgur (Step 1) should resemble cooked oatmeal.
Combine apricots, sugar, orange zest, orange juice and water in a medium saucepan. Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the apricots are very tender, about 10 minutes. Stir in bulgur and increase heat to high. Return to a boil; reduce heat to a low simmer and cook, stirring occasionally, until the bulgur is tender, about 20 minutes. (The mixture will be the consistency of cooked oatmeal.) Remove from the heat and let cool, uncovered, for 10 minutes.
Position a rack in the center of the oven; preheat to 350F.
Whisk egg yolks and milk in a large bowl until well combined. Slowly whisk in the bulgur mixture.
Beat egg whites in a medium bowl with a mixer on medium-high speed until stiff peaks form. Fold into the bulgur mixture using a rubber spatula.
Transfer the batter to an 8-inch-square baking dish. Push brown sugar through a sieve evenly over the batter. Place the baking dish in a roasting pan and transfer to the oven. Pour very hot tap water into the roasting pan until it comes about halfway up the sides of the baking dish. Bake until the cake is puffed and golden, 30 to 40 minutes.
Carefully remove the baking dish from the hot water, transfer to a wire rack and let cool to room temperature before serving. Top each serving with some Custard Sauce and a sprinkling of pistachios.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or at room temperature.
A staple grain of Lebanese cooking, bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.
194 calories;6 g fat(1 g sat); 3 g fiber; 31 g carbohydrates; 6 g protein; 27 mcg folate; 71 mg cholesterol; 22 g sugars; 0 g added sugars; 544 IU vitamin A; 16 mg vitamin C; 77 mg calcium; 1 mg iron; 72 mg sodium; 347 mg potassium
Vitamin C (25% daily value), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1 1/2 other Carbohydrates, 1 fat
Different but good
Was a nice change for dessert but was a little too sweet for me. My husband ate it. I didn't add a sauce and agree it isn't needed. Would make again if someone liked apricots.
Cons: Lots of steps, lots if ingredients
January 31, 2011
By: Vegging out in Miami
Light, fluffy, wonderful
Followed the recipe exactly but skipped the sauce. It really doesn't need a sauce. It is wonderful served warm for brunch or with a scoop of vanilla frozen yogurt as dessert. The texture is souffle-like due to the whipped egg whites. I absolutely love this recipe. It is completely flour less with no added fat, talk about guilt free dessert!
Pros: light and fluffy
Cons: prep time
January 17, 2011
Sorry....it's a dud
I love apricots, custard, bulgur & pistachios, so I thought I'd love this recipe. Although my cake came out exactly like the magazine photo, the taste was awful. It was like eating marmalade without any bread to give it substance. We ended up throwing it out.
Cons: Unpleasant taste & texture