Chef Frederic adds dried fruit soaked in kirsch and hazelnuts to his pound cake. Kirsch syrup and a white chocolate glaze with more nuts put this cake into heavenly realms.
DANA POINT, Calif. October, 2012—At a recent birthday we served this pound cake by St. Regis Monarch Beach Resort’s Pastry Chef Frederic Moreau. It was a hit with the family as it is with guests of the premier resort.
225 grams (1 cup) butter
55 grams (2 1/2 tablespoons) almond oil
326 grams (1 2/3 cups) sugar
228 grams eggs (8 ounces) eggs, room temperature
310 grams (2 1/2 cups) flour, sifted
7 grams (1 teaspoon) baking powder
450 grams (1 1/3 cup) macerated fruit (recipe follows)
Melted chocolate, as needed (optional)
Chopped nuts, as needed (optional)
Cream butter, oil, flour and eggs. Add macerated fruit and stop as soon as mixed. Pipwe into mold. Bake at 310° F for 30 – 45 minutes, depending on size of mold.
Once baked, brush with kirsch syrup (recipe follows). Wrap in plastic wrap and refrigerate overnight. The next day brush with melted chocolate and apply chopped nuts.
200 grams (1 1/3 cups) dried figs, diced
200 grams (1 1/3 cups) walnuts
200 grams (1 1/3 cups) raisins
100 grams (2/3 cup) orange cubes
200 grams (1 1/3 cups) dried apricots, diced
100 grams (2/3 cups) hazelnuts
160 grams (1 1/3 cup) kirsh
100 grams (1/2 cup) sugar
5 grams (1/3 teaspoon) anise
12 grams (1 3/4 teaspoon) cinnamon
1 gram pepper
Mix all ingredient and store in refrigerator. Left longer it develops more flavor.
120 (1/2 cup) grams water
83 grams sugar
50 grams kirsh
Bring to a boil. Brush on cake immediately after removing from oven.