bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

I enjoy making extravagant, elaborately decorated cakes, but it can be painstaking work, so I bake them only for special occasions. For everyday eating, I make simple, homey cakes, such as the two below, and decorate them with just a light dusting of icing sugar.
Apricot and marzipan torte (pictured)
Other fruits, such as blueberries, cherries, plums (preferably a less juicy variety such as small sugar plums), nectarines and peaches (cut into wedges) can be used instead of apricots. For the jam layer, use a flavour that complements the fruit used on the torte.
The sugar dough recipe is enough for three tortes (you can also use it to make tarts). Wrap the leftover dough in a double layer of cling-film and freeze for up to three months.
For the sugar dough:
400 grams plain (all-purpose) flour
100 grams granulated sugar
1/2 tsp fine sea salt
250 grams unsalted butter, chilled
2 large egg yolks, chilled
About 60ml cream, chilled
1 tsp vanilla extract
For the filling:
About 15 fresh apricots
240 grams marzipan
125 grams unsalted butter, slightly softened
1/4 tsp fine sea salt
5 large eggs, at room temperature
105 grams cake flour, sifted
Finely grated zest of one lemon
About 80 grams apricot jam
Icing sugar, for dusting
Make the sugar dough. Put the flour, sugar and salt in a food processor, then pulse to combine. Cut the chilled butter into 1cm chunks, add them to the flour and pulse until the butter is in pieces about 3mm large. Transfer the ingredients to a large bowl. Whisk the egg yolks with 60ml of chilled cream and the vanilla, then pour the mixture over the dry ingredients. Using your fingertips, mix the ingredients to form a cohesive mass that's neither sticky nor dry; if needed, drizzle in a little more cream. Knead the dough lightly, divide it into three pieces, shape each into a disc, then wrap in a double layer of cling-film. Refrigerate one piece of dough for at least an hour and freeze the other two for later use.
On a lightly floured work surface, roll out the chilled piece of dough to the thickness of about 3mm and use it to line a 23cm cake pan that's 4cm deep. Refrigerate it while preparing the filling. Preheat the oven to 200 degrees Celsius.
For the filling, cut the butter into 1cm chunks. Use an electric mixer to beat the marzipan to soften it, then beat in the butter a few chunks at a time (if you add it all at once, it'll be difficult to incorporate). When the mixture is smooth, stir in the salt, then add the eggs one at a time, letting each incorporate fully before adding the next. Stir in the cake flour and lemon zest.
Spread a thin layer of jam over the layer of sugar dough. Scrape the batter into the pan and smooth the surface. Cut the apricots in half, remove and discard the pits, then lay the fruit cut-side up in concentric circles over the filling. Bake at 200 degrees for 10 minutes then turn the heat to 180 degrees and bake for about 45 minutes, or until the torte is brown, fragrant and the filling is firm to the touch. Cool completely before carefully inverting the torte onto a plate. Remove the pan, place a plate over the bottom of the torte, then turn it right-side up and remove the first plate. Dust with icing sugar before serving.
Sour cream cake
This is my mother's recipe. The sour cream adds moisture and gives the cake a subtle tangy flavour. The cake needs to be baked in a tube pan.
225 grams unsalted butter, slightly softened
200 grams granulated sugar
1 tsp baking powder
1/2 tsp baking soda, sieved
1/2 tsp fine sea salt
2 large eggs, at room temperature
1 tsp vanilla extract
1 tub (235 grams) sour cream
260 grams plain (all-purpose) flour
For the topping:
40 grams granulated or soft brown sugar
1 tsp ground cinnamon
50 grams chopped pecans or walnuts
Preheat the oven to 180 degrees. Lightly spray a tube pan with pan coating. Mix together the ingredients for the topping.
Beat the butter with the sugar until light and fluffy. Beat in the baking powder, baking soda and salt. Whisk the eggs with the vanilla. With the mixer speed on low, stir in half the egg/vanilla mixture, letting it incorporate fully before adding the rest. Stir in the sour cream, scrape the bowl with a rubber spatula, then stir again. Add the flour, stir until incorporated, then mix with the spatula.
Put slightly less than half the cake batter into the tube pan, smooth out the surface, then sprinkle slightly less than half the topping over the batter. Spoon the remaining batter into the pan, smooth the surface, then sprinkle on the remaining topping. Bake at 180 degrees until the cake is done - it should be brown and firm to the touch. Cool completely before inverting onto a plate and lifting off the pan.
Styling: Corner Kitchen Cooking School
 


How sesame seeds and their healthy oil add flavour to dishes, including a Chinese dessert

Chocolate can be more than a sweet treat, these Hong Kong chefs and mixologists prove

What is mace? All about nutmeg’s lesser known twin, how cooks use it and a recipe idea

3 new pastry chefs in Hong Kong who are redefining desserts with innovative twists on classics

Dessert recipes

Two simple cake recipes: apricot and marzipan torte, and sour cream cake

Apricot and marzipan torte. Photo: Jonathan Wong

Lifestyle

Food & Drink

Simple, home-made cakes can be every bit as delicious as extravagant creations, as these two creations prove


Susan Jung's recipes

Two simple cake recipes: apricot and marzipan torte, and sour cream cake

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Simple, home-made cakes can be every bit as delicious as extravagant creations, as these two creations prove

Simple, home-made cakes can be every bit as delicious as extravagant creations, as these two creations prove