I saw this cake on Junzhi's blog and was praised by him as one of his favorite cakes. In that case, how can I not try it?
The production process is very simple, but the taste is not simple. The taste is soft and melts immediately in the mouth. It has a strong almond aroma. It is a perfect companion for afternoon tea ~
Naturally, the recipe comes from you. I made some changes to it more suits my taste ~
PS: I found a little trick that can quickly mix eggs evenly in the butter that is beaten without separating water and oil. See the step explanation for details
almond cake
By MaudConroy
Recipe Recommendations
- butter 70 grams
- eggs 80 grams
- low-gluten flour 30 grams
- almond slices a little
- fine sugar 40 grams
- sweetening
- baking
- half an hour
- simple
Steps for almond cake
1
Beat the eggs into a large bowl.
2
Beat it with an electric egg beater.
3
After the butter has been softened at room temperature, beat with an egg beater.
4
Add the beaten eggs in portions and beat evenly with an egg beater (Beat the eggs and add them to the butter. They will quickly blend with the butter, and there will be no separation of water and oil).
5
Add sifted low flour and fine sugar.
6
Add sifted almond powder (pure almond powder particles are relatively thick and not easy to sift, you must be patient!~), Cut and mix into a uniform batter.
7
Pour batter into mold and sprinkle with almond slices on top.
8
Preheat the oven and bake at 180 degrees for about 25 minutes.