POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: butter , dulce , EP108 , garibaldis , mexican , pan , pound cake , recipe , sprinkles
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GARIBALDIS: POUND CAKES WITH LIME-APRICOT GLAZE AND SPRINKLES
Garibaldis: Panquecitos con Chabacano y Chochitos
Makes about 60 mini pound cakes and 30 medium sized ones
1 lb butter, at room temperature
1 1/4 cup sugar
5 eggs, at room temperature
4 cups all purpose flour
1 tbsp baking powder
Pinch of salt
3/4 cup heavy whipping cream
For the glaze
1 cup soft apricot preserve
5 tbsp fresh squeezed lime juice
1 tbsp sugar
1 cup sprinkles
Preheat oven to 375 degrees. Butter a set of muffin or mini muffin molds.
Cream the butter in a mixer at high speed. Incorporate the sugar and keep on beating until it is well incorporated. Add the eggs, one by one, making sure each one is well incorporated into the mix.
In a mixing bowl, combine the all purpose flour with the baking powder and a pinch of salt. Bring the speed of the mixer to low, and slowly add the flour mix, alternating with the heavy cream until well combined.
Spoon the batter into the molds up under the rim, as they will puff. Place molds in the oven and bake for 12 to 15 minutes for normal muffin molds and about 10 minutes for mini muffin molds. A toothpick should come out clean when they are ready. Remove from the oven. Once cool enough to handle, remove them from the molds and place them on a plate or cooling rack.
In a saucepan set over medium heat, combine apricot preserve, sugar and lime juice. Stir occasionally for a couple minutes until the ingredients are well dissolved. Place chochitos or sprinkles in a large plate or bowl. Holding one pound cake at a time, dunk the top, up to half their height, into the apricot glaze, then gently roll the glazed part with the chochitos or sprinkles. Place them on a platter, let cool and cover. They taste even better the day after!
These are mexican breakfast cupcakes..I want to try to make them.vaness | May 22, 2011 2:01 PM
Thank you Pati. I love your enthusiam and love of food. I will be trying your recipes one by one. This dessert treat especially since it contains two of my favorites cake and apricot.Gladys Cintron | July 12, 2011 8:46 PM
Pati, thank you so much for your show and this wonderful blog! You're a joy to watch, and the themes of your shows are fabulous. It was so easy to find the recipe I was looking for here! This will be my first try, then the flourless almond cake, and then, who knows!Marchioness | August 27, 2011 6:52 PM
Thank YOU for watching and reading the blog. It truly means the world to me! I hope you enjoy the flourless almond cake!Pati Jinich replied to comment from Marchioness | August 28, 2011 9:22 PM
You make it look easy and delicious. I love Mexican food, I can't wait to try some of your recipes.Gail Hogentogler | September 10, 2011 1:04 AM
This made me chortle for a long time.Maybelle Tanh | September 18, 2011 7:45 PM
I saw your cooking show in television and met you during your presentation for CHOW (Culinary Historians of Washington DC); I was fascinated by your GARIBALDIs and will try to make them. I looked all over the place as to find the history of these Garibaldis and found that they actually of English origins. Why are they a specialty in a Mexico City French pasteleria? Do you have any information on how these cup cakes made it from England to Mexico? I found also that Garibaldis were created in honor of the Italian Garibaldi who visited London in the mid 19th century....Can you tell me more on the Mexican Garibaldis? Please let me know either email or....I am Italian and very interested to understand the connection....Thank you for your very interesting cooking shows...Elisabeth | October 31, 2011 5:42 PM
Hola Elisabeth, Thank you for your comment! The Mexican Garibaldis are not related to the British Garibaldi biscuits besides the fact they are both named after the same man (it is confusing). Giuseppe Garibaldi was a famous Italian who among his many lifetime achievements inspired and helped many Latin American countries fight for their independence in the 19th century. The Mexican dessert Garibaldi was created by Italian immigrants who established El Globo bakery in Mexico City in 1884. They were the ones who first made the Garibaldi cakes and named them after a fellow Italian immigrant. If you have any more questions, please let me know! :)Pati Jinich replied to comment from Elisabeth | November 2, 2011 3:33 PM
Hola Pati! me encanta su programa de recetas mexicanas, y su tecnica tan agradable y sencilla demostrando la preparacion de estas. Viendo el show de ayer hoy estoy inspirada para seguir la receta de los Garibaldis, epero me queden tan sabrosos como se ven. Gracias por su aportacion y felicidades por su lindo programa. Salduos! PattyPatty Abreu | January 21, 2012 3:15 PM
Gracias Patty!Pati Jinich replied to comment from Patty Abreu | January 27, 2012 10:32 AM
Me encanta tu programa.
Me podrias decir cuantos huevos nesecito, si solo quiero hacer la mitad de la receta y si tambien podria sustituir leche regular en lugar de la crema? Muchas gracias.
Que Dios te bendiga.Keninseb | February 21, 2012 4:04 PM
What are the sprinkles you use on your Garibaldis? Where can I buy
them. Thank you so much.
Hola Dolores, The sprinkles are called nonpareils and in Mexico we call them chochitos! You can find rainbow nonpareils in most grocery stores, but you made need to go to a specialty store that sells baking products or even some major craft store chains have baking sections that sell them. You can also find them online. :)Pati Jinich replied to comment from Dolores McKenna | February 27, 2012 5:13 PM
I love your receipies and they do inspire me. My family is from Toluca and Mexico City and came to the US over 80 years ago. I did try your mole and Garibaldis pound cakes. My grandaughter likes to cook something special and take it to her other grandmother's house for Noche Buena. We tried the pound cakes. We were a little disappointed because they sounded so delicious but did not take well. I have not given up on them. I think we need practice. My question is, are they a little dry when they are being mixed and do we use unsalted or salted butter? I also want to add that when I was reading your Conchas receipe, my mother use to tell me back in the 20"s she use to go to Valle de Bravo and eat those same delicious Conchas!
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