I love butter cake that is rich and buttery and I’ve baked one before using the egg separation method. That cake was topped with almond flakes. And this time, I want my butter cake not only soft and fragrant but moist too. So I added almond meal and natural yoghurt into the batter and I was not disappointed at all. I even toasted the leftover cake, covered loosely with a piece of non-greased paper for 5-8 minutes, at 200 deg C for breakfast the next morning. (I’ve put the leftover cake inside the fridge due to hot weather). After toasting, the cake had a little crust on the surface but the texture still stayed moist and soft. So yummy that I couldn’t resist going for a second helping.
Chia Seeds Almond Butter Cake 黑奇异籽杏仁牛油蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- 250g Butter, room temperature, I used SCS butter
- 130g Caster sugar
- 4 large Eggs (about 70g), each lightly beaten
- 1 tsp Vanilla extract
- 200g Plain flour
- 1 tsp Baking powder
- ½ tsp Salt
- 4 tbsp Almond meal/ground almond
- 4 tbsp Natural yoghurt
- 2 tbsp Black chia seeds (optional)
Instructions
- Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180 deg C.
- Sift plain flour, baking powder and salt together, then mix in almond meal and set aside.
- Beat butter and sugar with an electric beater at medium speed until light and fluffy.
- Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
- Fold in flour mixture in 3 batches with a rubber spatula, fold well.
- Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
- Pour batter into prepared cake pan and bake for 40-45 or until a cake tester comes out clean.
- Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.
Notes
Please keep in mind that all ovens temperature and baking time varies.
3.5.3226
- 黑奇异籽杏仁牛油蛋糕 Chia Seeds Almond Butter Cake
- 材料：
- 250克 牛油，温室软化 （我用SCS牛油）
- 130克 细糖
- 4个 鸡蛋 （约70克一个)，打散
- 1茶匙 香草香精
- 200克 普通面粉
- 1茶匙 发粉
- 1/2茶匙 盐
- 4汤匙 杏仁粉
- 4汤匙 酸奶
- 2汤匙 黑奇异籽 （可不放）
- 做法：
- 准备一个8寸圆烤盘，底部铺纸，旁边抹油。预热烤箱致180度。
- 将面粉，发粉和盐一起过筛到碗里，然后倒入杏仁粉混匀，备用。
- 用电动搅拌器以中速度将牛油和糖打发。
- 慢慢的倒入鸡蛋打致均匀，加入香精，拌匀。
- 用橡胶刮刀将粉类以3分次拌入蛋糊里，翻拌均匀即可。
- 加入酸奶拌匀，最后拌入黑奇异籽，拌均匀。
- 把面糊倒入烤盘，送入预热烤箱烤约40-45分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 让蛋糕连模待凉10分钟脱模，放在凉架上待凉。
- 这款牛油蛋糕不但香还很湿润。把吃不完的蛋糕收进冰箱里，隔天再放进小烤箱里，盖上一张不粘底纸，用200度烤约5-8分钟，重烤出来的蛋糕外脆内软，口感非常好！
- **烤箱温度和烘烤时间务必根据自家烤箱来定
Chia Seeds Almond Butter Cake
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