Apricot Jam Butter Cake

A soft and moist cake with a light fruity taste and a velvety texture which I always prefer for a butter cake 😋

The apricot jam glaze over the cake not only added gloss to the cake, but also gave the cake a little tartness 😻

Thank you St Dalfour SG for the free bottles of Thick Apricot Jam and Black Currant Jam 😍

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 20 minutes, shift to middle rack and bake for 20 minutes.

Ingredients
All ingredients in room temperature
Using 55~57g eggs

110g unsalted butter, softened
90g raw cane sugar

3 eggs, 163g

80g top/cake flour
30g plain flour
15g milk powder
3g baking powder
pinch of salt

30g Apricot Jam
20g low-sugar orange juice

Jam Glaze
about 3/4 tsp apricot jam

Directions

1. Grease the cake pan with butter. Set aside.

 

2. Mix top flour, plain flour, milk powder, baking powder and salt in a bowl. Set aside.

3. Combine apricot jam and orange juice in a small glass. If there are some bigger chunks of fruit pulp in it, use a pair of kitchen scissors to cut them into smaller pieces. Set aside.

4. Beat eggs in a small bowl till foamy. Set aside.

One of the eggs came in double yolks, so it's really 3 eggs.

5. Cream softened butter and raw sugar till light and fluffy. Add in beaten eggs from Step 4, in a few additions, to the butter cream, using the electric hand mixer.

6. Fold in the sieved flour mixture from Step 2.

7. Mix in the apricot jam mixture from Step 3. 

Fold the batter till it becomes smooth.

8. Pour the batter into the prepared cake pan. 

9. Bake at the second upper rack of a preheated oven set at 160℃ for 20 minutes, bring down to the middle rack, and continue to bake for another 20 minutes, or till golden.

10. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

While the cake is still hot, apply apricot jam over the crust.

Invert out the cake and let it rests on a cooling rack. Wrap a sheet of cling wrap over the cake to keep the moisture in. This step is optional.

11. Slice the cake after it has complete cool down. Enjoy 😋