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 杏仁蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 200g Dairy whipping cream (1 cup)
- 100g Caster sugar (1/2 cup)
- 3 large Eggs
- ½ tsp Vanilla extract
- 150g Plain flour (1 + ⅓ cup)
- ½ tsp Baking powder
- 2 tbsp Almond meal (ground almond)
- 1 tbsp Melted butter (12g)
Instructions
- Whisk dairy whipping cream with sugar at medium 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.
3.5.3226
- 杏仁蛋糕
- 材料：
- 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
做法：
- 用中述度将细糖与鲜奶油一起打发致9分满。
- 逐粒加入鸡蛋，打致均匀再加入另一粒鸡蛋。加入香草精，混合均匀。
- 筛入面粉和发粉，用橡胶刮刀翻拌均匀致无颗粒。加入杏仁粉，拌匀即可。
- 最后加入融化牛油，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。