Bake With Benoit Blin: Master Cakes, Pastries and Desserts Like a Professional by Benoit Blin

Author:Benoit Blin [Blin, Benoit]
Language: eng
Format: epub
Tags: Cooking, Celebrities & Media Tie-In, Methods, Baking, Courses & Dishes, Cakes, General
ISBN: 9781784887124
Google: qaDpEAAAQBAJ
Amazon: 1784887129
Publisher: Hardie Grant Books
Published: 2024-07-03T22:00:00+00:00

METHOD

PREPARING THE FRUIT

1. Combine all the fruits in a container with the dark rum and cover with a lid. Heat in the microwave for 3 minutes, then set aside in the refrigerator overnight.

MAKING THE CAKE

2. Preheat the oven to 180°C fan (350°F) and line the cake tin with silicone baking parchment (see Chef’s Touches).

3. In a bowl, sift the icing sugar, flour and baking powder together. In the mixer using the paddle attachment, combine the butter, oil, muscovado sugar and lemon zest on a low speed. Gradually add the beaten eggs, followed by the sifted flour mixture. Fold in the macerated fruits (see Chef’s Touches). Pour into the prepared tin and level the mixture with a rubber spatula. Randomly push in the glacé cherries, ensuring they are completely covered.

BAKING

4. Bake for about 40 minutes, then reduce the oven temperature to 165°C fan (330°F) and bake for a further 15 minutes. To check if it is cooked through, insert a small knife into the middle of the cake; if it comes out clean, the cake is done. Remove from the oven, then brush the top of the cake with the dark rum. Remove the cake from the tin using the parchment ‘handles’ and leave to cool completely on a rack.

5. For a shiny finish, brush the top of the cake with warm apricot jam. Stored in an airtight container, this will last for up to 3 days.

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