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Apricot Downunder Cake (Using Bakels Chocolate Muffin Mix)

Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.350
Apricot Syrup
0.300
Total Weight: 1.650
Group 2
Ingredient
KG
Pecans (chopped)
0.100
White Compound Chocolate (grated)
0.200
Total Weight: 0.300
Group 3
Ingredient
KG
Vegetable Oil
0.275
Total Weight: 0.275

1. Open and drain a large tin of apricot halves.
2. Keep and use the syrup in the recipe.
3. Place Group 1 in mixing bowl.
4. Blend on low speed for 1 minute.
5. Scrape down.
6. Blend on 2nd speed for 4 minutes.
7. Add Group 2 and blend on low speed for 30 seconds.
8. Add Group 3 and blend in on low speed.
9. Thoroughly grease a 20 cm high sided cake tin with TINMAX CAKE.
10. Leaving a 25 mm gap around the edge spread brown sugar 5 mm thick over the bottom of the tin.
11. Place drained apricot halves on top of the sugar still leaving the gap around the edge.
12. Weigh 550 g of cake batter and drop around the edge of the cake tin spreading into the centre.
13. Bake at 175°C low bottom and medium top heat.
14. Cool in cake tin for 20 minutes.
15. Tip out onto a cake board, bottom will become top.
16. When cool split and fill with whipped cream.
17. Dust the top with BAKELS ICING SUGAR.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cake

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