Sunday, October 4, 2009

Almond Apricot Cake

I always look forward to weekend as I could have more time in the kitchen experimenting my baking. I have many "must try" items in my list but time is limited, I could only bake a max. of two each time. I expected the cake to be spongy-like but it turned out to be a bit dense. I guess I must have over-mixed the batter. If you don't have sweet tooth, you can cut down the apricot jam as I personally find it a bit too sweet. This cake tastes a lot much better after chilled.

Preparation - Preheat oven at 180*C for 15 mins.
- Prepare a 8" square pan, grease base and lined with baking paper.

Base- 100g self-raising flour }sifted
- 100g flour } together
- 130g chilled butter (cut into cubes)
- 50g fine or icing sugar
- 1 tbsp milk } premix together
- 1 tsp vanilla essence }
- 100g apricot jam

Method1. Sift flours and rub in butter till resemble crumbs. Add in sugar and mix well.
2. Add milk and vanilla essence one at a time into step (1) and knead into dough.
3. Roll out the dough into 3mm thickness, take 2/3 portion to lay onto baking tray and chill for 30 mins. Chill the other 1/3 portion to use for topping.

Topping- 3 egg yolks (extra large)
- 60g caster sugar
- 1 tsp vanilla
- 1 tbsp warm water
- 2 tbsp corn flour } Dry Ingredients:

- 2 tbsp self-raising flour } sifted together
- 100g ground almonds }
- 3 egg white (extra large)
- 10g sugar
- 70g melted butter

Method5. Whisk egg yolks and sugar at medium speed till creamy (about 3 mins)
6. Add in vanilla and mix well. Add in water and mix well.
7. Fold in dry ingredients (i.e. sifted flours and ground almonds) with a spatula and put aside.
8. In another mixing bowl, whisk egg white and sugar at high speed till stiff. Fold egg white into egg yolk mixture (step 7).
9. Fold in melted butter till well incorporated (Don’t over mix).

Assembly10. Remove pastry (i.e. base) from fridge and spread over with apricot jam.
11. Pour the topping onto the base and spread evenly.
12. Cut the remaining 1/3 pastry into strips. Place over top of filling.
13. Bake at 180*C for 30-40 mins. Rest to cool before cutting into pieces.

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