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Glazed Bundt Cake with Dried Apricots and Cherries

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Glazed Bundt Cake with Dried Apricots and Cherries
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
0
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Ingredients

for
1
For the Cake
Fat (for brushing the pan)
125 grams
dried Apricots
4 centiliters
white rum
200 grams
200 grams
1 packet
1 pinch
1 teaspoon
grated Lemon peel
125 grams
200 grams
½ packet
125 grams
ground blanched almonds
For Finishing the Cake
150 grams
2 tablespoons
Marzipan heart (shaped into hearts, as desired)

Preparation steps

1.

Rinse apricots, pat dry, and cut into very small cubes. Put in a bowl and sprinkle with rum.

2.

Separate the eggs. Cream the butter with half the sugar, vanilla sugar, salt, and lemon zest until creamy. Add the egg yolks and beat until smooth and light.

3.

Mince the cherries. Drain the soaked apricots, pat dry, and sprinkle with about 25 grams (1 ounce) of flour. Whisk together the rest of the flour with the baking powder, ground almonds, cherries, and the floured apricots.

Beat egg whites with the remaining sugar to very stiff peaks. Fold about half of the egg whites into the cream butter-sugar-yolk mixture until evenly blended. Fold in the remaining egg whites and then the flour-almond mixture and whisk until blended.

4.

Pour batter into a Bundt pan brushed with oil and bake in an oven preheated to 180°C (approximately 350°F) for about 1 hour. Let the cake cool in the pan for a few minutes, then unmold onto a wire rack and cool completely.

5.

Stir together about 100 grams (3 1/2 ounces) powdered sugar with lemon juice to make a thin glaze. Cover the cake evenly and let the glaze set up.

To serve, dust the cake with the remaining powdered sugar and decorate as desired with marzipan hearts.