Friday, 27 March 2015

Super Moist Almond Butter Cake 超湿润杏仁奶油蛋糕(中英食谱)

Yum

Do you love butter cakes? I don't quite always like it, but somehow I just can't resist this almond butter cake which is so fragrant and really moist in texture with the addition of almond meal. (finely grounded almond) It is so delicious that I went for a second and THIRD helping...rather unusual for one who is not a fan of butter cake! Do give this cake a try as it will not disappoint you and be sure to use premium butter for a superior taste! 

喜欢吃奶油蛋糕吗?老实说我并不太喜欢,但这次做的杏仁奶油蛋糕却令我无法抗拒!可能加了杏仁粉,烤出来不仅香,质感也很湿润。我吃了一片,忍不住又再拿了一片,一口气吃了三片蛋糕喔!这蛋糕食谱值得一试,决对不会让您失望的。还有记得一定要用优质的牛油,做出来的成品才会更美味哦!



Look how moist the cake is!
一看就知道蛋糕的质感好湿润喔!



Super Moist Almond Butter Cake 
超湿润杏仁奶油蛋糕
(english recipe adapted and modified from here中文食谱由Baking Taitai翻译)

Ingredients:(makes an 8" cake)

125g all purpose/plain flour (I used Blue Jacket patent flour)
75g  ground almond (I used Redman superfine ground almond)
1.5tsp baking powder
1/2tsp salt
170g unsalted premium butter, softened (I used President butter)
145g caster sugar
2 big eggs (I used 80g ones) 
1.5 tsp pure vanilla extract 
180ml fresh milk





食材:(八寸蛋糕模)

125克  中筋面粉 (我用水手牌特级粉心粉)
75克 杏仁粉 (我用奋发超细杏仁粉)
1.5茶匙 发粉
1/2茶匙 盐
170克 无盐优质牛油,室温软化 (我用总统牛油)
145克 细砂糖
2 粒大鸡蛋(我用80克的)
1.5茶匙 纯香草精
180毫升 鲜牛奶





Methods 做法:
1. Preheat oven to 175ºC. (updated) Grease and line an 8" cake pan.
1。烤箱预热至175℃。烤模周围涂油,铺油纸。



​2. ​In a medium bowl, whisk together flour, ground almonds, baking powder and salt.
2。杏仁粉,泡打粉和盐放入碗中,
搅拌均匀




​3. Use an electric mixer, cream the butter and sugar on medium speed until fluffy for about 2 minutes.
3。用电动搅拌器,以
中速搅打牛油和糖大约2分钟直到蓬松。



​4. ​Add vanilla ​extract and beat in eggs gradually ​until well-combined.
4。加入
香草精,逐渐打入鸡蛋直到混合均匀。




​5. ​On low speed, add flour mixture in 3 parts​ (​ 1/2, 1/4 and 1/4​)​, alternating with milk.
5。用低速,面粉分成3部分(1/2,1/4和1/4)加入混合,之间与牛奶交替。






​6. ​Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.
6。
搅拌机调到中速,搅打10到15秒,直到面糊均匀即可。



​7. ​Pour batter into prepared pan and smooth top with spatula or knife.
7。
面糊倒入蛋糕模,顶部用橡皮刮刀抹平。



8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean. (I tented the top of cake with aluminium foil after 30 minutes as the surface was browning too fast and the inside of cake not cook through yet. ) 
8。
烤约40分钟,或直到金黄色,竹签插入蛋糕测试出来没面糊粘黏就代表烤熟了。(蛋糕烤了30分钟,看到表面已上色但插入竹签测试,里面还没烤熟,就用锡纸盖住顶部。)




9. Remove from oven, let rest in pan for 5 minutes before transferring to wire rack to cool. Sift with icing sugar if desired. 
9。从烤箱取出蛋糕,在模里休息5分钟,再转移到凉网散热。 可撒上过筛的糖粉再享用。



Notes 小提示:
1. During baking, the surface of cake brown too fast and there was a little crack on the surface too. Will reduce my Brandt oven temperature to 175ºC and bake a little longer next time. 
1。烘烤时,蛋糕表面上色得太快,烤好后也稍有小裂。下次再烤的话,会把烤箱温度降低到175ºC,并烤久一点。

2. In step 5, remember to use half portion of flour when adding the first time. Reason for this is because the first addition of flour will be fully coated with the fat and does not form gluten. Gluten is what makes a cake tough so it is a good idea to add more flour at the first stage. 
2。在步骤5中,记得第一次加入面粉时要放一半。因为第一次的面粉加入将完全涂覆有脂肪而不会形成面筋。面筋会影响蛋糕的品质,所以最好在第一阶段加多面粉。






Update
Feedback given by readers who have tried this recipe:




Vivien Koh says:"The cake texture is perfect, moist and fluffy! "

读者说:" 蛋糕的质感好完美,又湿润又蓬松!"



Chong Tet Chu says:"The cake is moist and yummy, thanks for the wonderful recipe!"

读者说:"这蛋糕好湿润又好吃,谢谢你分享这么棒的食谱! "


Kim Loo says:"The cake tasted so good and my little girl almost finish half the cake! Too delicious I had to bake 2 more!"

读者说:"蛋糕很好吃,我的小女儿吃掉半个蛋糕。。。因为太美味了,又烘焙了两个! "


Updated on 27 June 2016
Click 'HERE' for a healthy and low-fat version Almond Butter Cake recipe. 
点击“” 看健康又低脂的杏仁奶油蛋糕食谱。 




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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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 back 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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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7 comments :

Buttercreem said...

hi, thank you for the recipe. Would appreciate if you can help me with the oven setting - if I am using a table-top oven, should I set top & bottom heat with fan? Thank you

Cheryl - Bakingtaitai said...

Hi Buttercream,

Just set your oven temp to 175 degree celcius top bottom heat will do, fan is not required.

Sharon Lam said...

Hi Cheryl! This cake of yours sure looks moist! Almond and butter in a moist fluffy cake sounds like a winner to me! :) Would love to try it someday and hopefully someday soon! Thank for sharing!

kimhuat tan said...

does the batter Look the same as normal sponge cake batter since it requires almond flour.
I am baking this cake now. I found tat the batter looked a bit weird to me . Appreciate ur advise

Cheryl - Bakingtaitai 烘焙太太 said...

Please refer to my step by step photos for reference.

summer said...

It turn out inside when eating is wet but then it not uncook, is the cake like tat?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi summer, yes this is normal because of the addition of ground almond, the oil from the almond is released during baking and thus the texture appears damp that's why this cake has a super moist texture.

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