Apricot And Raisin Butter Cake - cooking recipe

Ingredients

100 g raisins
100 g dried apricots, finely chopped
120 ml brandy or 120 ml apricot brandy
300 g cake flour, can use all purpose in a pinch (2 1/2 cup)
3 teaspoons baking powder
1 teaspoon salt
4 egg whites, at room temperature
15 g caster sugar (1 TB)
210 g unsalted butter, softened (1 cup minus 1 TB)
170 g caster sugar (3/4 cup)
1 teaspoon vanilla
1 tablespoon fresh lime juice (or lemon)
4 egg yolks, at room temperature
150 g low-fat plain yogurt, at room temperature
Crumb Mixture
1/2 cup cashews, chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
30 g unsalted butter, cut into small cubes (2 TB)
Brandy Syrup
2 tablespoons brandy or 2 tablespoons apricot brandy
2 tablespoons hot water
2 teaspoons sugar

Preparation

Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
Sift flour, baking powder and salt together, set aside
Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
Cream butter and 3/4 cup sugar until light and fluffy
Add egg yolks, one at a time, beating well after each addition
Next, add the soaked fruits with the brandy and stir gently
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
Now gently fold the whipped egg whites into the creamed mixture
Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
Bake in a preheated oven at 180\u00b0C / 350\u00b0F 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
Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
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
The cake is best made 1 day ahead