酒漬果乾蛋糕 Spiced Rum Fruitcake
增添酒漬果乾的法式磅蛋糕，烤好後儘管放了幾天，仍然散發黑蘭姆酒與玉桂香料的風味，而層層疊疊果乾和果仁的外觀，十分適合於節日活動間享用。蛋糕在烘烤的過程中，不少的水分和酒精會受熱揮發掉，因此出爐後立刻在表面淋上蘭姆酒糖漿，讓磅蛋糕更為濕潤，同時吸收更多酒香。
酒漬與不酒漬
果乾果仁經過酒漬處理後變軟，同時因吸收烈酒的香氣和水分而變得飽滿。烘烤蛋糕時，果乾包含的水分會散發出來，蛋糕的質感會變得柔軟而濕潤。反之，直接加進麵糊的果乾，含水量較少，容易在烤焗後變硬變乾，尤其是接近蛋糕表面的果乾會出現微微燒焦苦澀的狀況。
杏桃果醬鏡面
製作鏡面的方法十分簡易，只需混合杏桃果醬和鏡面果膠，稍為加熱就可以了，而其中的鏡面果膠是透明的膏狀材料，常用於派塔及蛋糕上方裝飾的水果。在磅蛋糕和裝飾用果乾的表面上塗刷一層果醬鏡面，可以達到保濕的功效，同時外觀變得更為光亮。
法式酒漬果乾蛋糕 French Dried Fruit & Nut Cake
滿滿酒漬果乾的法式磅蛋糕Classic French style pound cake with Rum soaked dried fruits & nuts
Yield: 1 條 a loaf
Equipment
- 麵粉篩 Flour sifter
- 長型蛋糕模具1個 Pound cake mold (尺寸size: 長L17cm x 闊W7cm x 高H6cm)
- 橡膠刮刀 Rubber Spatula
- 烘焙用毛刷 Pastry Brushes
- 裱花袋 Piping bag
Materials
果乾蛋糕 Dried Fruit & Nut Cake
- 100 g 無鹽奶油 Unsalted Butter 放在室溫軟化 Bring it to room temperature until soft
- 100 g 砂糖 Caster Sugar
- 1 g 肉桂粉 Ground Cinnamon
- 18 g 杏仁粉 Almond Flour
- 84 g 全蛋 Whole Eggs 打散至的蛋液 Well beaten
- 2 g 泡打粉 Baking Powder
- 150 g 酒漬果乾果仁 Rum soaked dried fruits and nuts
- 132 g 低筋麵粉 Cake Flour
- 20 g 杏仁片 Sliced almonds
蘭姆酒糖漿 Simple Rum Syrup
- 25 g 水 Water
- 30 g 砂糖 Caster Sugar
- 50 g 黑蘭姆酒 Dark Rum
果乾果仁(表面裝飾用) Dried fruits & nuts(For Cake Decoration)
- 原粒杏仁 Whole Almonds
- 原粒杏仁 Whole Almonds
- 杏桃乾 Dried Apricots
- 西梅乾 Dried Prunes
- 無花果乾 Dried Figs
杏桃鏡面(表面裝飾用) Apricot Glaze (For Cake Decoration)
- 杏桃果醬 Apricot Jam
- 鏡面果膠 Neutral Nappage 沒有的可只用杏桃果醬
- 防潮糖霜 Moisture Proof Powdered Sugar(Snow Sugar)
Instructions
果乾蛋糕 Dried Fruit & Nut Cake
- 酒漬果乾果仁以網篩過濾瀝乾。Drain the Rum soaked dried fruits and nuts before adding in cake batter.
- 用橡膠刮刀打散軟化的奶油至乳霜狀，加入砂糖，混合均勻。Using Rubber spatula to beat the soft butter and sugar until its smooth.
- 加入肉桂粉和杏仁粉，攪拌混合至粉粒消失。Pour in ground cinnamon and almond flour, stir until incorporated.
- 分2-3次加入已打散的蛋液，每次加入後攪拌至柔滑。Add the well beaten eggs add one at a time. Incorporate each into the mixture.
- 混合麵粉和泡打粉過篩，一口氣加進麵糊裡。混合均勻至粉粒消失。Sift the baking powder and cake flour through flour sifter. Then, add into the mixture.
- 加入酒漬果乾。Add in dried fruits and nuts FROM STEP1.
- 將麵糊平均地擠入已鋪放烘焙紙的烤模內。Pipe the cake batter into the Rectangular cake mold lined with parchment paper.
- 用橡膠刮刀把麵糊從中央往兩側推開。這樣可避免蛋糕中央部份烤焗時過度膨脹。Spread the batter a little higher on the edges to help ensure a nicely dome for your cake.
- 麵糊表面撒上杏仁片。Scatter sliced almonds on top.
- 放入170°C烤箱烤1小時。同時準備蘭姆酒糖漿。Bake at 170°C oven for a hour. Meanwhile, preparing the simple rum syrup.
- 出爐後，用毛掃將糖漿滴入蛋糕內。最後連同烤模放涼。After its baked, drizzle the rum syrup over the top of the cake. Transfer it on wire rack with cake mold to cool completely.
蘭姆酒糖漿 Simple Rum Syrup
- 將砂糖和水倒進鍋中。不要攪拌。Combine sugar and water in a saucepan. Do not stir the mixture.
- 用中火加熱至沸騰，持續加熱2分鐘，直至砂糖溶化。Bring mixture to a boil over medium heat, keep cooking about 2mins until the sugar is completely dissolved.
- 關火，移入碗內。放涼後加入黑蘭姆酒。Turn off the heat, pour the hot syrup into mixing bowl and let it cool. Add in the dark rum and mix well.
杏桃鏡面(表面裝飾用) Apricot Glaze (For Cake Decoration)
- 1:1 混合杏桃果醬和鏡面果膠。Combine one part of apricot jam and one part of neutral Nappage.
- 使用前稍微加熱軟化。Warm the mixture before brushing on the cake.
組合&裝飾 Assembly
- 脫模並撕去烘焙紙。Demold and peel parchment paper off the cake.
- 於蛋糕表面掃上一層溫熱的杏桃鏡面。Brush the warm apricot glaze on the surface.
- 撒上防潮糖霜。Dust with snow sugar.
- 鋪放果乾果仁(表面裝飾用) 及掃上杏桃鏡面。Place the dried fruits and nuts on top and Brush them with the warm apricot glaze.
- 蛋糕可室溫保存3-4天或冰箱冷藏1星期。Store it at room temperature for 3-4 days or in fridge for a week.
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