Apricot And Raisin Butter Cake Recipe

Name: Apricot And Raisin Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g raisins; 100 g dried apricots, finely chopped; 120 ml brandy or 120 ml apricot brandy; 300 g cake flour, can use all purpose in a pinch (2 1/2 cup); 3 teaspoons baking powder; 1 teaspoon salt; 4 egg whites, at room temperature; 15 g caster sugar (1 TB); 210 g unsalted butter, softened (1 cup minus 1 TB); 170 g caster sugar (3/4 cup); 1 teaspoon vanilla; 1 tablespoon fresh lime juice (or lemon); 4 egg yolks, at room temperature; 150 g low-fat plain yogurt, at room temperature; Crumb Mixture; 1/2 cup cashews, chopped; 1/4 cup brown sugar; 1/4 cup all-purpose flour; 1 teaspoon cinnamon; 30 g unsalted butter, cut into small cubes (2 TB); Brandy Syrup; 2 tablespoons brandy or 2 tablespoons apricot brandy; 2 tablespoons hot water; 2 teaspoons sugar

Servings: persons

100 g raisins
100 g dried apricots, finely chopped
120 ml brandy or 120 ml apricot brandy
300 g cake flour, can use all purpose in a pinch (2 1/2 cup)
3 teaspoons baking powder
1 teaspoon salt
4 egg whites, at room temperature
15 g caster sugar (1 TB)
210 g unsalted butter, softened (1 cup minus 1 TB)
170 g caster sugar (3/4 cup)
1 teaspoon vanilla
1 tablespoon fresh lime juice (or lemon)
4 egg yolks, at room temperature
150 g low-fat plain yogurt, at room temperature
Crumb Mixture
1/2 cup cashews, chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
30 g unsalted butter, cut into small cubes (2 TB)
Brandy Syrup
2 tablespoons brandy or 2 tablespoons apricot brandy
2 tablespoons hot water
2 teaspoons sugar

1
Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
2
Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
3
Sift flour, baking powder and salt together, set aside
4
Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
5
Cream butter and 3/4 cup sugar until light and fluffy
6
Add egg yolks, one at a time, beating well after each addition
7
Next, add the soaked fruits with the brandy and stir gently
8
Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
9
Now gently fold the whipped egg whites into the creamed mixture
10
Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
11
Bake in a preheated oven at 180u00b0C / 350u00b0F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
12
Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
13
For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
14
To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
15
The cake is best made 1 day ahead

1291

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 100 g raisins, 100 g dried apricots, finely chopped, 120 ml brandy or 120 ml apricot brandy, 300 g cake flour, can use all purpose in a pinch (2 1/2 cup), and more.

Yes, Apricot And Raisin Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot And Raisin Butter Cake

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