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Apricot Pound Cake Recipe
Welcome to Profoods, where we share delicious recipes to make your taste buds dance. Today, we’re excited to introduce you to our Apricot Pound Cake recipe, a juicy pound cake made with dough mixed with dried apricots and soaked in apricot liqueur syrup.
Ingredients
For this recipe, you’ll need the following ingredients:
- 80g unsalted butter
- 40g granulated sugar
- 2 egg yolks
- 20g Taibai sesame oil
- 80g weak flour (100% HOKKAIDO confectionery flour)
- 20g almond powder
- 2g baking powder
- 50g dried apricots
- 10g Scheibel Apricot Liqueur
- 2 egg whites
- 25g granulated sugar
Props to Use
To make this recipe, you’ll need the following props:
- Original cake bound 160
- Baking paper
- Scales
- Chopping board
- Kitchen knife
- Frying pan
- Ball
- Rubber spatula
- Whisk
- Hand mixer
- Strainer
- Cake cooler
- Bristles
- Wrap
Get Ready
Before starting, make sure to:
- Cut the dried apricots into 7mm cubes and mix with apricot liqueur A.
- Combine the ingredients in C and bring to a boil, add the apricot liqueur B, and when fine bubbles appear, turn off the heat.
- Chill the egg whites in the refrigerator until ready to use.
- Bring the unsalted butter to room temperature.
- Place baking paper into the mold.
- Preheat the oven to 170°C.
Procedure
Follow these steps to make the Apricot Pound Cake:
- Put the ingredients in A into a bowl and rub together with a rubber spatula, then switch to a whisk and mix until the mixture turns whitish.
- Add the egg yolks one at a time, mixing after each addition.
- Add the sesame oil little by little, mixing each time.
- Sift in 1/3 of the ingredients in B and mix with a rubber spatula.
- Add the prepared dried apricots and mix, then sift in the remaining B ingredients and mix thoroughly until the batter is glossy.
- Add the prepared egg whites and a small amount of granulated sugar B to a separate bowl and mix lightly with a hand mixer.
- Add the remaining granulated sugar B and mix to make a stiff meringue.
- Add a scoop of 4) to 3) and mix with a rubber spatula.
- Add the remaining meringue and mix by scooping from the bottom.
- Pour the batter from step 5 into the prepared mold.
- Spread the batter around all four corners and use a rubber spatula to make a depression in the center to smooth out the surface, then raise both ends.
- Place in an oven preheated to 170℃ and bake for 45 minutes.
- After 13 to 15 minutes, remove from the oven, cut a slit in the center with a knife, and bake for the remaining time.
- Once the cake is done, drop the mold from a height of about 10cm to prevent it from shrinking, then remove it from the mold and place it on a cake cooler.
- Remove the baking paper and brush with the prepared syrup.
- Once cooled, wrap it twice in plastic wrap and leave it overnight (this will make it moist and allow the flavors to blend).
Visit us at Pro Foods Mikage Classe store and try our delicious Apricot Pound Cake recipe!
