Apricot Soaked Cakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 441 kcal | (21 %) | ||
| Protein | 6.7 g | (7 %) | ||
| Fat | 21.6 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cake
- 200 grams soft butter
- 125 grams sugar
- 1 packet Vanilla sugar
- 3 eggs
- 400 grams Pastry flour
- Baking powder
- grated Shell (1 orange)
- 6 Tbsps milk
- 6 Tbsps Apricot liqueur
- To garnish
- 225 grams Apricot jam
- 100 grams White couverture chocolate
- 10 grams Coconut oil
- 50 grams chopped Pistachio
Preparation steps
1.
Beat the butter until creamy. Gradually beat in the sugar, vanilla, and egg. Mix the flour with baking powder and fold in. Add the orange zest and milk and mix until smoothly.
2.
Grease small ramekins with butter and transfer the batter into the ramekins. Alternatively use a muffin pan lined with paper baking cups. Bake in a preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Allow to cool for 10 minutes. Soak with the apricot liqueur. Turn out on a wire rack.
3.
To garnish: Heat the apricot jam and press through a sieve. Melt the white couverture over a pot of simmering water. Let cool slightly.
4.
Add the coconut fat and stir until smooth. Pour over the cake and sprinkle with pistachios.
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