DANA POINT, Calif. August, 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.
Cake
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. Pipe 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.
Fruit
200 grams (1 1/3 cups) dried figs, diced
Chef Frederic Moreau
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 ingredients and store in refrigerator. Left longer, the more flavor it develops.
Kirsh syrup
120 (1/2 cup) grams water
83 grams sugar
50 grams kirsh
Bring to a boil and use immediately to brush on cake.
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