Pound Cake
• RedMan Unsalted Butter (room temperature) | 68328 | 125gm
• RedMan Brown Sugar | 1405 | 90gm
• Ravifruit Mango Puree | 50473 | 23gm
• RedMan Molasses | 8581 | 5gm
• RedMan Egg | 12088 | 2nos
• RedMan Baking Powder | 62606 | 2gm
• RedMan Cake Flour | 1208 | 60gm
• RedMan Almond Powder | 57951 | 75gm
• RedMan Shredded Coconut Flakes | 63054 | 20gm
• RedMan Whole Dried Apricot | 7125 | 30gm

Chocolate Glaze
• Callebaut W2 White Chocolate Couverture | 67340 | 140gm
• Canola Oil | 107624 | 22gm

1. Cream the butter and brown sugar till light.
2. Slowly add in fresh egg, molasses, and mango puree at medium speed.
3. Add in sifted baking powder, cake flour, and almond powder.
4. Add in coconut flakes and apricot.
5. Bake at 165°C for 35-40 mins, middle rack with fan.
6. Apply the glaze when the cake is baked.
7. Decorate with dried fruit and almond nuts on top.
8. At room temperature for 3 days
9. At chiller temperature for 5 days