Apricot and Raisin Butter Cake

Ingredients

• 3 teaspoons double-acting baking powder 
• 2 tablespoons apricots 
• 120 ml brandy 
• 0.3 cup brown sugar 
• 2.5 cup cake flour canned
• 0.5 cup cashew pieces chopped
• 1 teaspoon cinnamon 
• 100 g apricot dried finely chopped
• 4  egg whites at room temperature
• 4  egg yolk at room temperature
• 0.3 cup flour all-purpose
• 1 tablespoon juice of lime fresh (or lemon)
• 150 g yogurt plain low-fat at room temperature
• 100 g raisins 
• 1 teaspoon salt 
• 0.8 cup sugar 
• 2 teaspoons sugar 
• 15 g sugar (1 TB)
• 30 g butter unsalted cut into small cubes (2 tb)
• 210 g butter unsalted softened (1 cup minus 1 TB)
• 1 teaspoon vanilla 
• 2 tablespoons water hot

Equipment

• food processor
• frying pan
• oven
• blender
• toothpicks
• kugelhopf pan

Directions

1. Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
2. Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
3. Sift flour, baking powder and salt together, set aside
4. Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
5. Cream butter and 3/4 cup sugar until light and fluffy
6. Add egg yolks, one at a time, beating well after each addition
7. Next, add the soaked fruits with the brandy and stir gently
8. Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
9. Now gently fold the whipped egg whites into the creamed mixture
10. Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
11. Bake in a preheated oven at 180C / 350F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
12. Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
13. For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
14. The cake is best made 1 day ahead