Apricot and Raisin Butter Cake |
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Prep Time: 180 Minutes Cook Time: 55 Minutes |
Ready In: 235 Minutes Servings: 16 |
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A moist and delicious cake. I prefer this than traditional mixed peel cakes. This is wonderful with a cup of hot tea (which I just had). Prep time includes 2 hours of soaking time for the apricots and raisins. TIPS: If you're making the whole recipe, you may use a Bundt pan. If halving the recipe, use a 8 square or round pan. If you're pressed for time, you can heat the dried fruits in brandy in the microwave on LOW, stirring every for 30 secs until warmed and fruits are soft. To chop the apricots finely, I use a kitchen shears. Ingredients:
100 g raisins |
100 g dried apricots, finely chopped |
120 ml brandy or 120 ml apricot brandy |
300 g cake flour, can use all purpose in a pinch (2 1/2 cup) |
3 teaspoons baking powder |
1 teaspoon salt |
4 egg whites, at room temperature |
15 g caster sugar (1 tb) |
210 g unsalted butter, softened (1 cup minus 1 tb) |
170 g caster sugar (3/4 cup) |
1 teaspoon vanilla |
1 tablespoon fresh lime juice (or lemon) |
4 egg yolks, at room temperature |
150 g low-fat plain yogurt, at room temperature |
1/2 cup cashews, chopped |
1/4 cup brown sugar |
1/4 cup all-purpose flour |
1 teaspoon cinnamon |
30 g unsalted butter, cut into small cubes (2 tb) |
2 tablespoons brandy or 2 tablespoons apricot brandy |
2 tablespoons hot water |
2 teaspoons sugar |
Directions:
1. Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
2. Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
3. Sift flour, baking powder and salt together, set aside
4. Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
5. Cream butter and 3/4 cup sugar until light and fluffy
6. Add egg yolks, one at a time, beating well after each addition
7. Next, add the soaked fruits with the brandy and stir gently
8. Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
9. Now gently fold the whipped egg whites into the creamed mixture
10. Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
11. Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
12. Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
13. For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
14. To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
15. The cake is best made 1 day ahead
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