Friday, 21 November 2014

French Almond Cake 法式杏仁蛋糕(中英食谱教程)(中英食谱教程)

Yum



Last Saturday, I baked this French Almond cake as a present for a good friend son's birthday. I have chosen this non-cream cake knowing that her 5 year-old does not fancy cakes with cream. I started with the intention to bake one 8 inch cake which this recipe calls for. It turned out to be quite a short cake as it didn't rise much during baking. Looking at the nicely baked but flat cake, I deem it not presentable to give away as gift. I quickly measured out the ingredients from the same recipe and baked it in a 6 inch round pan. The second bake gave a better height and together with the first bake, I turned it into a 2 tier cake which I am rather pleased with. 

上星期六,烤了这法国杏仁蛋糕给好朋友的5岁小儿子作为生日礼物。这小朋友不喜欢有奶油的蛋糕,所以我选择做了这款香香又弥漫着浓浓杏仁味的蛋糕送给他。原本打算照着食谱做一个8寸的蛋糕,但烤出来的蛋糕蛮矮的,觉得不体面。我赶快用同样的食谱烘了另一个蛋糕。第二次用的是6寸圆形烤模,烤出来的高度刚刚好。我把两个蛋糕叠起来后,还真满意呢!


French Almond Cake 法式杏仁蛋糕 
adapted and modified from Happy Home Baking


Ingredients:
110g unsalted butter, cut into small cubes and leave to soften (I reduced to 100g) 
150g caster sugar (I reduced to 100g)
3 eggs, lightly beaten (I used 55g ones)
90g ground almonds (I used super fine almond blanced powder )
40g self-raising flour**
1 tablespoon milk (I used 40g whipping cream) 
1 teaspoon pure vanilla extract
1 tablespoon almonds flakes for sprinkling (I used 2 tablespoons)
some icing sugar for dusting (I used snow powder) 


** If you do not have self-raising flour, you can make your own using 40g plain flour, 1/2 teaspoon baking powder and a pinch of salt





食谱:
110克 无盐牛油,切成小方块,室温软化(我减至100克)
150克 砂糖(我减至100克)
3个 鸡蛋,打散(我用55克的)
90克 杏仁粉(我用超细的)
40克 自发面粉**
1汤匙 牛奶(我用40克奶油)
1茶匙 纯香草精
1汤匙 杏仁片(我用2汤匙)
一些糖粉 装饰用


**如果家里没有自发面粉,可以自己做。用40克面粉,2茶匙泡打粉和少许盐混合在一起。


Method 方法:

1. Pre-heat an oven at 180 degree Celcius. Grease and lay the sides and base of the cake pan with baking paper, set aside.

1。预热烤箱180摄氏度。烤模的周围与底部铺上油纸。备用。




2. Place butter, sugar, eggs, milk and vanilla extract in a mixing bowl, whisked well with an electric mixer before adding in almond powder and flour, beat till light and fluffy.  Pour into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
2。将牛油,糖,鸡蛋,牛奶和香草精用电动搅拌器搅拌均匀,再加入杏仁粉和面粉,打至轻和蓬松。倒入备好的烤模,抹平表面,然后洒上杏仁




3. Bake at 180degC for 30-35mins, or until the sponge just springs back when pressed or a skewer inserted into the centre comes out clean. (Note: Cover the top with foil about 15-20mins into baking to prevent the top from over browning. )
3。放入预热烤箱烤约30~35分钟,轻按蛋糕有弹性或竹签插入中心没有沾粘就可以取出。(注意:烘烤约15~20分钟,用锡纸盖住以防蛋糕顶部烤焦。)




4. Remove cake from pan, let cool before dusting with icing sugar before serving.

4。蛋糕取出,放凉。撒上糖粉就可享用。




Personal Notes 小笔记: 
I used this recipe to make one 8 inch cake first before using the same recipe to make a 6" cake. For the 8 inch, the cake is rather short and the 6 inch one gives a better height.
起初做8寸的蛋糕,烤出来觉得矮,又用同样食谱做了一个6寸的,高度比较满意。





This two tier French almond cake consists of an 8 inch bottom and a 6 inch top. 

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

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11 comments :

MiMi Bakery House said...

Hi Cheryl,

How have you been??? I had been missing all your yummy bakes recently!!! This French Almond Cake looks absolutely fantastic... I love such almond cakes too^^.

Charmaine ^^

Luv Sweet and Savory said...

Hi Cheryl, lovely French Almond cake ... simple yet elegant looking, 美!

向日葵葵 ~ Sunflower Grace said...

It looks fantastic. Must be full of almond taste.

Ann Low said...

WOW!This 2 tier cake look pretty! Thumbs Up !!

Aunty Young(安迪漾) said...

Wow, that's very creative of you to change the cake into a 2 tier cake! That's a good idea that I might just try out next time. Thank you:)

Cheryl - Bakingtaitai said...

Hi Charmaine, nice to hear from you. I have been really busy....looking forward to my 1.5 weeks vacation Down Under in 5 days time!

Jozelyn Ng said...

Hi, Cheryl, you are so creative when you immediately bake another smaller one to top onto the previous one...and it turn out so good! Welldone!

Amanda Lim said...

Hi Cheryl, I intend to make wholemeal bread. I found 2 types of wholemeal in NTUC finest, prima and origin. Based on your experience, which wholemeal is a better choice? Thank you

Cheryl - Bakingtaitai said...

Hi Amanda, I personally prefer Origin as the texture is fine unlike Prima's one which is more grainy.

LY's Kitchen Ventures said...

Yummy, this is one of my favourite cakes!

Janice Leck said...

Hi Cheryl, a creative and wonderful looking cake you have got there! :)

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