Apricot Travel Cake

A delightful blend of buttery richness and sweet-tart apricot flavour, this Apricot Travel Cake is moist, tender, and wonderfully fragrant. Perfect for enjoying on the go or pairing with a warm cup of tea, it’s a simple yet elegant treat for any occasion.

Prep

1 hour

Bake

45 mins

Total

1.45 hours

Yield

1 cake

Ingredients

Pound Cake
• RedMan Unsalted Butter (room temperature) | 68328 | 125gm
• RedMan Brown Sugar | 1405 | 90gm
• Ravifruit Mango Puree | 50473 | 23gm
• RedMan Molasses | 8581 | 5gm
• RedMan Egg | 12088 | 2nos
• RedMan Baking Powder | 62606 | 2gm
• RedMan Cake Flour | 1208 | 60gm
• RedMan Almond Powder | 57951 | 75gm
• RedMan Shredded Coconut Flakes | 63054 | 20gm
• RedMan Whole Dried Apricot | 7125 | 30gm

Chocolate Glaze
• Callebaut W2 White Chocolate Couverture | 67340 | 140gm
• Canola Oil | 107624 | 22gm

Instructions

1. Cream the butter and brown sugar till light.
2. Slowly add in fresh egg, molasses, and mango puree at medium speed.
3. Add in sifted baking powder, cake flour, and almond powder.
4. Add in coconut flakes and apricot.
5. Bake at 165°C for 35-40 mins, middle rack with fan.
6. Apply the glaze when the cake is baked.
7. Decorate with dried fruit and almond nuts on top.
8. At room temperature for 3 days
9. At chiller temperature for 5 days