Receta Almond Cake 杏仁蛋糕
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Almond Cake 杏仁蛋糕
Last week when I saw Fion's Almond Pound Cake recipe using dairy whipping cream, I knew that I had to try out it soon as I've some leftover whipping cream in my fridge. Moreover I was afraid that it'll turn bad if I left unused for a little longer. So, I quickly baked this Almond Cake over the weekend. I followed Fion's recipe exactly but added an extra 2 tablespoons of almond meal in it. The cake texture was very fine and tasted really good, fragrant and soft. I couldn't resist reaching for another slice and enjoyed it with a cup of tea.
- Almond Cake
- 200g Dairy whipping cream (1 cup)
- 100g Caster sugar (1/2 cup)
- 3 large Eggs
- 1/2 tsp Vanilla extract
- 150g Plain flour (1 + 1/3 cup)
- 1/2 tsp Baking powder
- 2 tbsp Almond meal (ground almond)
- 1 tbsp Melted butter (12g)
Method:
Whisk dairy whipping cream with sugar till peak form.
Add eggs one at a time. Beating well after each addition until just combined and add vanilla extract.
Sift in flour and baking powder in 2 batches, fold well with a rubber spatula. Add almond meal and fold well again.
Lastly add in melted butter, mix well and pour into a round lined cake pan (6 or 7 inch cake pan).
Sprinkle the almond flakes all over the top and bake in preheated oven at 180 deg C for about 45 minutes or a skewer inserted into the center of the cake comes out clean.
200克 动物性鲜奶油
100克 细砂糖
3粒 大鸡蛋
1/2茶匙 香精
150克 普通面粉
1/2茶匙 发粉
2汤匙 杏仁粉
1汤匙 融化牛油
将细糖与鲜奶油一起打发致9分满。
最后加入融化纽约，混合均匀即可。把面湖倒入（6或7寸）烤盘，底部铺纸。
撒上杏仁片在表层上，放入预热烤箱180度，烤约45分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。