I hope you tuned into Duff Till Dawn on Food Network (the new cake competition series on Food Network!) and happen to catch myself and my partner Kara Andretta from Kara’s Couture Cakes! Yeeaaah we brought our “A” game and…. well… OH you thought you could get the results that easy?! I can’t tell you silly! Wouldn’t want to spoil it for anyone who has it still floating around on their DVRs. If you haven’t caught the episode, or don’t live in the states, you can get access to one through iTunes here>> Duff Till Dawn, Season 1.

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Kara pulled out her all the stops, as per-usual, and created the most delicious cakes to ever grace my pallet. She pulled out 3…  yes THREE… flavor combos (where most on the show usually only pull out one)! I kid you not, I saw drool… straight UP DROOL on the audience’s lips.

Kara unleashed a secret ingredient not so well known here in the states… why you ask? Why isn’t this secret weapon a staple in all pantries? Welllllll… cause it’s ILLEGAL IN THE STATES! WHAT!!!??! Yeah that’s right. But only in the states… this bean, called the Tonka Bean, in it’s raw form is illegal. If you ate, I dunno 75 of them in one sitting (you NEVER WOULD, this is meant to be used very sparingly like it’s sister spice, Nutmeg), you could run into some problems. It is widely used in the Europe without any restrictions. Learn more about the Tonka Bean and this outdated law here: TONKA BEAN.

We happen to happen to have found a Tonka Bean alternative that is legal in the states, you can find it at the amazing pastry resource: Pastry Portal.

Bring apricot into the mix and WOW the taste buds of, I dunno……Kevin Smith!! And I quote: “you turned me onto apricots!”

With out any more delay…

Honeyed Apricot Cake With Tonka Bean Buttercream and Pignoli Crunch

 

Oh the crunchy deliciousness to follow…

 

Candied Pignoli

Pignoli Crunch

Ingredients:

Pine Nuts                  2/3 c

White Sugar                         1/4 c

Water                                     2 TBSP

Butter                                     1 TBSP.

 

What to do:

– Combine water and sugar in a medium sauce pan and cook to 234°F (the sugar will still be clear at this point)

– Remove from heat and add pine nuts.

– Stir continuously and quickly to coat all nuts with sugar; they will begin to crystallize and should separate rather than clump.

– Place the pan back over medium heat and stir continuously. This will toast the nuts as the sugar begins to caramelize (this is when the sugar begins to look amber like the picture below).

– Add butter to the nuts once the sugar has caramelized and coat evenly.

– Pour the caramelized pine nuts out onto a silicone baking mat and spread out, separating them into individual pieces or small groupings as much as possible while they cool.

– Once cooled, chill in the refrigerator for 5 minutes.

– Remove from refrigeration and place in a plastic ziplock bag, then crush with a rolling pin.

Candied Pignoli

 

Tonka bean buttercream

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Time to put it all together!

Honeyed Apricot Cake, Tonka Bean Butter Cream, Pignoli Crunch

Honeyed Apricot Cake, Tonka Bean Butter Cream, Pignoli Crunch

Next recipe coming to you from Kara and myeself, our Southern Take on Chocolate Cake. Light chocolate cake soaked in bourbon simple syrup, salted caramel American buttercream, and bourbon candied pecans.

Don’t drool on your keyboards… that’s gross 😉

Guess what else we have for you?! All those hard to find delicious pastes (we use them in all the Duff Till Dawn Trio of recipes)

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GET YOUR PASTE PACK: Pastry Portal

>>>http://bit.ly/AandKSpecial<<

5-pack includes 2oz containers of each:

And… free shipping!!

Print Recipe
Honeyed Apricot Cake
Honeyed Apricot Cake created by Kara Andretta for our Duff Till Dawn episode!
Votes: 11
Rating: 4.09
Rate this recipe!
Type of Recipe Cake, Other Flavors
Servings
cups
Ingredients
Type of Recipe Cake, Other Flavors
Servings
cups
Ingredients
Votes: 11
Rating: 4.09
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. You can line with parchment on bottom and sides if you wish for easy removal.
  2. Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle until thoroughly combined. This replaces sifting.
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, apricot paste, honey, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and slowly add chunks of butter. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
  5. On low speed, add 1/3 of the liquid ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  6. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  7. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  8. Divide evenly between the two prepared cake pans.
  9. Bake for 40 - 50 minutes, or until a skewer comes out clean and the sides have begun to pull away from the side of the pan.
  10. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
Recipe Notes

*Vanilla extract can be substituted for vanilla bean paste.

Note: the apricot paste is highly concentrated natural flavor, substituting jam or preserves will not produce the rich flavor the paste is designed to.

Powered by WP Ultimate Recipe
Print Recipe
Tonka Bean Swiss Style Buttercream
Votes: 0
Rating: 0
Rate this recipe!
Type of Recipe Filling, Icing
Servings
Ingredients
Type of Recipe Filling, Icing
Servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Start with a grease free mixing bowl and whisk. Wipe with lemon juice or vodka to ensure.
  2. Measure all ingredients using a scale.
  3. Whisk sugar and meringue powder together in the bowl of a stand mixer with the whisk attachment.
  4. Add egg whites to sugar mixture in the bowl until incorporated.
  5. Create a double broiler by placing mixing bowl over a pot of simmering water until the sugar mixture hits 135˚F. Do not allow the bottom of the bowl to touch the water, you just want to heat bowl with the steam.
  6. Whip on high speed for 20 min in stand mixer or until room temp.
  7. Change to paddle attachment, adjust to medium speed and slowly add shortening, then butter.
  8. Beat until fully incorporated and light in color.
Recipe Notes

***It might seem like it's “breaking” at some point, where the butter may look curdled. No worries, keep beating and it will come back together. It won’t generally happen so long as the temperatures are respected.

This can be made in advance and refrigerated. To reconstitute: microwave container of buttercream for 20 seconds, just barely removing the chill from the outside of the container. Place buttercream back into a stand mixer and beat on high until light and fluffy. Again, at this stage there may appear to be a “break” in the emulsion, but allowing it to continue to beat and warm to room temp will remedy the problem.

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15 Comments
  1. Judy J 4 years ago

    OMG, that looks so delicious I can’t stop drooling! As soon as I can order the Tonka Bean Flavoring I’m making this cake!!

  2. Kamber 4 years ago

    This looks delicious! But I am a bit confused by the recipe for the Pignoli Crunch. The photos look like pine nuts, and pignolis are pine nuts, but the recipe itself says pecans. Can you clarify this for me? Thanks very much for sharing!

    • Avalon Cakes 4 years ago

      All fixed! Sorry about that, it didn’t publish our edited copy!

      • Kamber 4 years ago

        Awesome, thank you!

  3. Candace 4 years ago

    Where can I find the apricot paste?! Couldn’t find it anywhere in my grocery store. Even checked ethnic section. Would you mind sharing the brand and where to purchase? Google keeps showing me apricot paste that resembles fruit leather or fruit strips.

    • Avalon Cakes 4 years ago

      Hello Candace! We got the apricot paste from Pastry Portal (www.pastryportal.com).. they are working on gathering more retail friendly sizes of the products we used for sale soon! 🙂

  4. Charlotta 4 years ago

    About the buttercream, the ingredients list and method seem not to match. When and how are the meringue powder and egg whites added? And powdered sugar and heavy cream aren’t even listed in the ingredients. It seems the ingredients are for a version of SMBC, but the method is for an American buttercream. HUH?

    • Avalon Cakes 4 years ago

      Fixed! My fault, I published and then didn’t put the edited version out. Should be good now! Thanks for the heads up!

  5. enza 4 years ago

    Thanks so much for this amazing recipe. I have a question regarding the flour quantity; 16 oz is 2 cups but you mentioned 3.25 cups?

    Thank you

    • Avalon Cakes 4 years ago

      Hi Enza! We are actually speaking of 16 oz in weight, not in volume 🙂 So if you put 1 cup of flour on the scale it would weight about 4.92 oz.

  6. BZ 4 years ago

    Hi ,
    How many egg whites should there be in 184 g for butter cream?
    thank you 🙂

    • Avalon Cakes 4 years ago

      Approx 6 egg whites 🙂 But I do prefer to use the pasteurized egg whites in a carton. Easy to weigh out AND no worries about that yolk breaking and ruining your white.

  7. che 4 years ago

    Cant wait for your chocolate cake. Thanks for sharing 🙂

  8. Colleen Reader 3 years ago

    This cake looks and sounds amazing. I love apricots too, so I will definitely give this one a whirl in the near future 🙂

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