| Apricot Pound Cake Recipe |
Ingredients |
Cake Ingredients
- 150 g butter
- 120 g caster sugar
- 30 g grounded almonds
- 3 eggs
- 120 g plain flour
- ¼ teaspoon baking powder
- 120 g apricot, sliced
Chocolate Cream
- 20 ml fresh milk
- 25 g chocolate
Decoration
- 100 g icing sugar
- 1 tablespoon butter
- 1 tablespoon water
- Apricot, sliced
- Strawberry, sliced
- Chopped pistachio
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Method
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- Line a 8 x 30 cm fluted pan with baking paper. Preheat oven to 180ºC.
- Beat butter, sugar and grounded almonds until light and fluffy. Add in eggs, one at time, beating well after each addition.
- Fold in sifted flour and baking powder forms batter.
- To make chocolate cream, melt chocolate with milk over boiling water. Remove, add in 50 g of batter, mix well.
- Spread half of batter into prepared pan. Spoon chocolate cream and apricot slices in the center. Spread the remaining batter over it. Bake in oven for 40 minutes or until cooked. Leave to cool.
- Melt the icing sugar, butter and water over simmering water. Spread over the cake, garnish as desired.
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