Apple Blossom

by Rachel Lim @ 01 Aug 2016

Apple Pound Cake
400g               whole eggs
300g               maltitol sugar
200g               iklan flour
100g               ground almond
80g                 apple puree
50g                 custard powder
400g               butter, melted

Apple Marmalade
500g               Granny Smith apples, cored and sliced
200ml water
50g                 maltitol sugar
6g                    pectin

White Chocolate Coating
500g               white convertures (sugar-free), melted
200g               Mycryo cocoa butter, melted
50ml   olive oil

•           For the apple pound cake: Whisk the whole eggs and maltitol sugar in a mixing bowl to a ribbon stage. Fold in all the remaining ingredients. Spoon the batter into a baking tin and bake in a pre-heated oven at 160°C for about 15 minutes. Remove and set aside to cool. Once cooled, cut the apple pound cake into little balls. Set aside.
•           For the apple marmalade: Cook the sliced apples in 200ml water in a sauce pan over a medium heat until apples have softened. Add in the maltitol sugar and pectin while stirring constantly until sugar has dissolved. Remove from heat and transfer the apple marmalade into a piping bag with a nozzle attached. Set aside,
•           For white chocolate coating: Whisk all the ingredients in a mixing bowl until smooth.

•           Pipe the apple marmalade into the little balls of apple pound cake, and coat it with white chocolate. Makes 15

Apple Blossom

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