📝 About This Recipe
Named after the Italian revolutionary Giuseppe Garibaldi, these iconic treats are a cornerstone of Mexico City’s legendary El Globo bakery. These dense, buttery pound cakes are bathed in a shimmering apricot jam glaze and completely encrusted in crunchy white nonpareils. They offer a delightful contrast of textures—moist, velvet-crumbed cake meeting a sweet, snappy exterior that is as beautiful as it is delicious.
🥗 Ingredients
For the Pound Cake Batter
- 200 grams Unsalted butter (softened to room temperature)
- 1 cup Granulated sugar
- 4 pieces Large eggs (at room temperature)
- 1 tablespoon Pure vanilla extract
- 2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Whole milk (at room temperature)
- 1 teaspoon Orange zest (finely grated)
For the Glaze and Topping
- 1 cup Apricot jam (smooth or strained to remove chunks)
- 2 tablespoons Water
- 1.5 cups White nonpareils (small round sprinkles)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin or individual brioche molds with butter and dust with a light coating of flour, tapping out the excess.
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2
In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium-high speed for about 5 minutes until the mixture is pale, light, and fluffy.
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3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
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4
Stir in the vanilla extract and the finely grated orange zest, which adds a subtle, authentic aromatic note to the cake.
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5
In a separate medium bowl, whisk together the sifted flour, baking powder, and salt.
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6
With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk (starting and ending with the flour). Mix just until combined; do not overmix or the cakes will be tough.
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7
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Smooth the tops with a small spatula.
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8
Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
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9
Allow the cakes to cool in the tin for 10 minutes, then carefully transfer them to a wire rack to cool completely. The cakes must be cool before glazing so they don't crumble.
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10
In a small saucepan over medium heat, combine the apricot jam and water. Whisk constantly until the jam melts into a smooth, pourable syrup. Strain through a fine-mesh sieve if any fruit chunks remain.
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11
Place the white nonpareils in a shallow bowl or a wide-rimmed plate.
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12
Using a pastry brush, coat the entire surface of a cooled cake (top and sides) with a generous layer of the warm apricot glaze.
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13
Immediately roll the glazed cake in the nonpareils, pressing gently so the sprinkles adhere to every inch of the surface. Repeat for all cakes.
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14
Place the finished Garibaldis back on the wire rack for 15-20 minutes to allow the glaze to set before serving.
💡 Chef's Tips
Ensure your eggs and butter are truly at room temperature to achieve a perfect emulsion for the pound cake. If the apricot glaze thickens too much while working, simply reheat it for a few seconds with a splash of water. Use a high-quality apricot jam, as this provides the primary flavor for the exterior of the Garibaldi. To get the signature flat-top look, you can trim the domed tops of the muffins with a serrated knife before glazing. Store in an airtight container at room temperature; they actually taste even better the second day as the glaze softens the crumb.
🍽️ Serving Suggestions
Serve with a hot cup of Mexican Café de Olla for a traditional morning treat. Pair with a glass of cold milk for a nostalgic afternoon snack. Arrange on a platter with other pan dulce like Conchas for a beautiful brunch spread. Enjoy alongside a thick Mexican hot chocolate flavored with cinnamon and chili. Serve as a light dessert with a side of fresh sliced strawberries to cut through the sweetness.