Flavored and glazed cake

Name: Flavored and glazed cake - Aurora F.
Ingredients: 4 eggs; 1 pinch of salt; 4 tablespoons of sugar; 4 tablespoons of mineral water; 1 teaspoon of baking powder; 1 pinch of turmeric; 100 g ground almonds; 2 tablespoons of apricot jam; 6 tablespoons of freshly sifted white flour; 100 g dark chocolate melted in 6 tablespoons of water; candies for decoration.

Dessert - Flavored and glazed cake by Aurora F. - Recipia

Aromatic cake with chocolate glaze I have made this cake many times when I had a little time and a few eggs on hand. It's the kind of recipe where you don't have to buy complicated ingredients, and if you have some jam and a few almonds, you're good to go. It’s made without a mixer for the entire mixture, and there’s no need for complicated techniques, just follow the order of the steps. The chocolate glaze adds an extra touch at the end. Quick info Total time: about 1 hour and 10 minutes Preparation time: 25-30 minutes Baking time: 40 minutes Servings: 10-12 slices Difficulty: easy Recipe type: dessert, suitable for snacks or with coffee Ingredients 4 eggs 1 pinch of salt 4 tablespoons sugar (divided into two) 4 tablespoons sparkling water 1 teaspoon baking powder 1 pinch of turmeric 100 g ground almonds 2 tablespoons apricot jam 6 tablespoons sifted white flour 100 g dark chocolate 6 tablespoons water (for glaze) Decorative candies Preparation method 1. Start by separating the egg whites from the yolks. In a large bowl, place the egg whites and a pinch of salt. Beat them until frothy, then add two tablespoons of sugar. Continue mixing until the foam is firm and shiny. 2. In another bowl, place the yolks. Add the baking powder, turmeric, and the remaining two tablespoons of sugar. Mix well until the yolks change color and increase in volume. 3. To the yolks, incorporate the apricot jam, sparkling water, and ground almonds. Stir with a wooden spoon, do not use the mixer from now on. 4. Start adding the egg white foam and the sifted flour alternately. Mix gently from bottom to top, so the mixture doesn’t deflate. Don’t rush this step; patience is key here. 5. Grease a loaf pan with a little oil, then dust it with flour. Pour the entire mixture into the pan and level it gently. 6. Place the pan in the preheated oven at 180°C. Bake for about 40 minutes until the cake is golden and passes the toothpick test. Remove it and let it cool completely in the pan or on a rack. 7. Once cooled, slice the cake as you like. 8. For the glaze, melt the dark chocolate over low heat, along with 6 tablespoons of water. Stir until it becomes a smooth cream. 9. Glaze each piece of cake with the melted chocolate, and if you like, sprinkle colored candies on top while the glaze is still wet. Why I make this recipe often This cake is made from simple ingredients and doesn’t require much effort. The jam and almonds give it flavor, and the chocolate glaze is always a good idea. I like that I can use what I have at home, and it’s not fussy when serving. It lasts well for two days if kept cool. Tips and variations Tips Let the eggs sit at room temperature for a bit; they whip easier. Sifted flour helps the mixture to be fluffy. Do not open the oven in the first 30 minutes, so the cake doesn’t deflate. Substitutions Apricot jam can be replaced with another tart jam if you don’t have it on hand. Plums or sour cherries work just as well. Ground almonds can be replaced with ground walnuts or hazelnuts; the texture will be slightly different. Variations You can add some raisins or grated orange peel to the batter for a different flavor. If you don’t want a glaze, the cake can also be served plain, possibly with powdered sugar on top. You can use milk chocolate for the glaze if you don’t like dark chocolate. Serving ideas I cut thick slices and serve it with coffee or tea. You can place it next to yogurt or whipped cream if you want it to be more festive. Frequently asked questions 1. Can I use the mixer for the entire cake? I do not recommend it. At the beginning, you can use the mixer for the egg whites and yolks, but when you start adding flour and egg whites, it’s best to use a wooden spoon to keep it fluffy. 2. How long does the cake last after it’s done? Stored in a closed container in the fridge, it lasts about two days. The chocolate glaze helps it not to dry out too quickly. 3. Can it be made without almonds? Yes, you can replace them with ground walnuts, hazelnuts, or omit them, but it will have a different texture. 4. Can whole wheat flour be used? Partially, but if you use only whole wheat flour, the cake will not be as fluffy. You can try half white flour, half whole wheat. 5. The chocolate glaze doesn’t harden completely. Is that how it should be? Yes, made with water, it remains slightly moist and doesn’t become a hard crust. If you want a firm glaze, you can add a little butter or use less water. Nutritional values Estimate for one slice (out of 12): Calories: approximately 180 kcal Protein: 4 g Fat: 7 g Carbohydrates: 25 g Most of the calories come from sugar, almonds, and flour. The chocolate glaze adds something extra. These are approximate values; for an exact calculation, each ingredient used should be measured. Storage and reheating The cake is best stored in the fridge, covered. It’s good the next day, but the glaze remains slightly moist. I do not recommend reheating; at most, it can be kept at room temperature before serving. After three days, it starts to dry out, but it rarely lasts that long.

Flavored and glazed cake

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