Pound cake with dried cranberries also adjusts the flavor.
For the version without baking powder, the cream and egg liquid need to be thoroughly beaten to support the puff of the batter.
almond cranberry pound cake
By AndreRoberts
Recipe Recommendations
- low powder 100g
- butter 100g
- milk 50g
- the cranberry 100g
- almond powder 50g
- eggs 2 only
- salt 3g
- white granulated sugar 100g
- sweetening
- baking
- ten minutes
- simple
Steps for almond cranberry pound cake
1
Gently soften the butter at room temperature and add white sugar.
2
Beat until white and feather-like hair is fluffy, and add egg liquid in portions.
3
After evenly beating. Do not beat until the oil and water separate.
4
Sieve in half the low and salt.
5
Add milk and mix well.
6
Add almond powder.
7
Sieve in the remaining half of the low flour.
8
Add dried cranberries. (Cranberries can be soaked in rum in advance, drained, and rolled in flour.)
9
The final batter.
10
Pour into container. Two fruit strips with length of 13.5* width of 7* height of 4cm, plus a small paper mold.
11
Preheat the oven to 170 degrees, add and lower the heat, 30 minutes, take out and remove the mold immediately after roasting. Bake for seven or eight minutes. Remove and scratch the surface with a knife to make the crack more beautiful.