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Apricot Orange Muscat Sponge Cake

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  Dried apricots 1 1⁄2 Cup (24 tbs)
  Quady orange muscat 1 Cup (16 tbs)
  Eggs 4
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Cake flour 3⁄4 Cup (12 tbs), sifted
  Unsalted butter 3 Tablespoon (Molten, Barely Warm)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Almonds 1⁄2 Cup (8 tbs), sliced

1. In a small bowl, add apricots and wine, and allow to soak until apricots turn soft, for a couple of hours; make sure to turn them around to marinate well
2. Preheat oven to 350° F; apply butter and flour a 9”X2” round cake pan and line its bottom with a piece of waxed paper

3. In a 4-quart stainless steel mixing bowl, place eggs and sugar over a pot of boiling water and whisk until mixture is warm to the touch
4. Remove from heat at once, add vanilla, and beat with whisk or electric mixer until batter will hold a crease
5. Sift flour over this batter, fold it in quickly using a rubber spatula; blend half a cup of this batter into the butter and blend the butter mixture quickly into the whole batter

6. Pour this batter into prepared pan and bake until top of cake turns spongy, say half an hour; let it cool in pan five minutes, then turn out onto rack to cool completely
7. Drain the apricots and reserve the wine; with a food processor or by hand, chop apricots finely and add more wine to aid chopping
8. Whip the cream till soft peaks begin to form in it; keeping two tablespoons of chopped apricots aside, mix the rest with a cup of the whipped cream

9. To assemble this cake, with a serrated knife, split the cake horizontally into two halves; removing the top layer, brush the bottom layer with just enough wine to make it moist, not soggy
10. Spread a layer of the apricot-cream mixture evenly over the bottom layer, spreading it just to the edge of the cake
11. Brush cut side of top layer of cake with the rest of the wine and place top layer on top of cake; spread top and sides of the cake with the apricot cream mixture

12. Press a thin layer of sliced or slivered almonds against sides of cake, decorate top with ten or more evenly spaced dots of chopped apricots
13. Another option is to mix apricots with a little whipped cream, add this mixture in a pastry bag with a star nozzle, and decorate top with ten or more rosettes; refrigerate for at least an hour before serving

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4115 Calories from Fat 1897

% Daily Value*

Total Fat 214 g329.2%

Saturated Fat 111.5 g557.7%

Trans Fat 0 g

Cholesterol 1439.8 mg479.9%

Sodium 426.4 mg17.8%

Total Carbohydrates 415 g138.2%

Dietary Fiber 34.6 g138.3%

Sugars 280.6 g

Protein 63 g126.6%

Vitamin A 182.6% Vitamin C 3.3%

Calcium 71% Iron 67.3%

*Based on a 2000 Calorie diet


Apricot Orange Muscat Sponge Cake Recipe