Apple Blossom

By: Chef Kent Ng posted Aug 01st 2016 10:24AM

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 

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