Saturday, January 24, 2009

Gourmet recipes - Sweetmeat “Aroma bucket”

Recipe products

240 g white flour
330 g sugar
180 g white raisins
4 eggs
100 ml yogurt
70 ml olive oil
30 g butter
1 tablespoon cocoa coconut chips
1 packet baking powder
2 vanillas
1 capsule rum essence
1 small jar of apricot jam

Smear the bottom of a teflon-coated tray with butter. Sprinkle the bottom of the tray with raisins, coconut chips and cocoa. Beat the eggs with sugar in a wide and deep utensil using mixer. Add olive oil and milk. Sift flour with baking powder and vanilla and then sift some flour onto the mixture. Stir slightly until the flour is absorbed using wooden spoon. Add rum essence. Pour the mixture in the tray. Bake in preheated to 170 degrees Celsius(338 degrees Fahrenheit) on 3rd level for 30 minutes. Leave to cool down and divide into to layers. Smear one of the layers with apricot jam and stick the two layers together again.
As a result we have one extremely delicious sweetmeat.

Gourmet recipes - Sweetmeat Aroma bucket

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