ESPAÑOL

AMAPOLA MOIST CAKE

INGREDIENTS
Preparation time: 90 min.
Servings: 10
Cake Mix
  • 2 ¼ cups of Amapola Self-Rising Flour
  • 2 sticks of butter
  • 2 cups of sifted sugar
  • 8 eggs
  • 3 teaspoons of clear vanilla extract

Syrup
  • 1 tablespoon of almond extract or brandy
  • 1 cup of sugar
  • 1 cup of water
Bizcocho Mojadito Amapola

HOW TO PREPARE

For the cake:
1. Pre-heat the oven at 350° F. Separate the egg whites and egg yolks.

2. Beat the butter, add the sugar and egg yolks. Mix well.

3. In a mixer, beat the egg whites until meringue.

4. Add the mixture of butter, sugar and egg yolks, then add the vanilla and, gradually, add the Amapola Self-Rising Flour. Stir until everything is well incorporated but without beating it too much.

5. In a greased pan, pour the mixtures and bake for 1 hour. Remove from oven and let it cool.


For the syrup:

In a saucepan over medium heat, mix the water with the sugar until it dissolves. Remove from heat and add the almond extract or brandy. When the cake is cold enough, pour the syrup and cover with the meringue.