Jordan Rondel is The Caker. Baker of your dreams. She recently produced this creation worthy of Kim & Kanye's wedding for Veuve Cliquot at the Polo. You could totes make it at home. Totes.
Ingredients:
10 ripe apricots, halved and stones removed
230g unsalted butter, softened
2 cups caster sugar
1 teaspoon vanilla extract
6 egg whites
2 cups spelt flour
1 cup ground almonds
3 teaspoons baking powder
1/2 teaspoon sea salt
2 cups champagne
Champagne Buttercream
85g unsalted butter, softened
2 cups icing sugar, sifted
1/4 cup champagne
1/8 cup milk
1 teaspoon vanilla extract, with seeds if possible
finely grated zest of half a lemon
Blackcurrant coulis
1¼ cups fresh or frozen blackcurrants
juice of 1 lime
1 tbsp honey
1 tbsp cream
Directions:
Preheat the oven to 180ºC fan bake. Line a baking tray with baking paper, as well as grease and line 2 x 22cm diameter cake tins.
Place aprioct halves on the baking tray and bake for 15 minutes until soft.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs whites, one at a time.
In 3 alternate additions, sift the flour, ground almonds, baking powder and salt into the mixture, along with the champage (the gradual additions will stop the mixture from curdling). Stop your electric mixer once all the ingredients are combined, do not over mix.
Divide the batter evenly between the 2 tins. Dot 10 apricot halves into each one.
Bake for 30 minutes or until golden in colour and springy to the touch.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the buttercream: in the bowl of an electric mixer beat butter and icing sugar. Gradually add in the champange, milk, vanilla and lemon zest and continue beating until smooth and creamy.
Once the cakes are fully cooled, apply a layer of icing to one cake and place the other on top.
To make the coulis, blend the currants, lime juice, honey and cream together. Taste for sweetness, and add a little more honey if you like, but the coulis should be tart.
Drizzle the cake with berry coulis as desired.
Comments