The ultimate Francophile would love this spongy cake soaked in rum, sweetened by an apricot jam glaze, and washed down with pour-over coffee.
Preparation Time: 40 minutes
Baking Time: 15 minutes
Makes 8 individual bundt cakes
FOR THE DOUGH
100 grams unsalted butter, chilled and cut into cubes
Zest of 1 orange
250 grams all-purpose flour
25 grams honey
14 grams active dry yeast
¼ tablespoon of salt
2 tablespoons of vanilla extract
8 pieces eggs
1. In an electric mixer bowl, put the flour, honey, yeast, vanilla extract, orange zest, salt, and 3 eggs. Mix the ingredients on low-medium speed until the dough detaches from the
sides of the bowl. The process takes approximately 10 minutes.
2. Put the mixer on low and add another 3 eggs. Mix again with the same previous instructions. Put the mixer on low and add the remaining 2 eggs. Mix on medium speed for 10 minutes.
3. Add the butter and mix until well-combined. The batter mixture will take a liquid form.
4. Transfer the dough to a clean bowl and cover with plastic wrap. Let the dough rest for 30 minutes in room temperature.
5. Preheat oven to 180° C. Butter the bundt molds and pour the batter up to 2/3 full.
6. Bake for 15 minutes or until a toothpick inserted comes out clean.
FOR THE SUGAR SYRUP
Juice and zest of 1 orange
1 liter of water
500 grams sugar
100 ml rum
1. In a large saucepan, put the water, sugar, orange zest, and juice. Bring the mixture to a boil or until the sugar has dissolved.
2. Take the pan off the flame then add the rum.
FOR THE GLAZE
100 grams apricot jam
100 ml rum
In a medium saucepan, add the apricot jam and rum. Bring to a boil.
1. Soak the cake in the sugar syrup for at least 1 minute per cake.
2. Soak the cake in the rum. With a pastry brush, glaze the cakes using the apricot jam.
3. Optional: Garnish with whipped cream.
This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.