Finally, the kids are back to school today after a month of school holidays! I've not been blogging for the past weeks as the June school holidays have kept me really busy. With the kids around, I hardly have time for myself and also I'm involved in a new project and am so EXCITED about it! (it's a secret now but I'll tell you when the time is right, ok? ;p)
Today I'm sharing one of my three recipes which was published in the 'Gourmet Living Magazine' April/May 2016 issue.
Before that, I would like to thank many of my local readers for their support of buying the magazine which they also got to know me better through my interview write-up. I'll share the interview here too as requested by some overseas readers since the magazine is not available in their countries.
Some readers have already tried out this Low-fat Almond Butter cake recipe and given positive feedback about it. If you have ever tried my blog's popular "Super Moist Low-Fat Butter Cake" recipe, you will surely love this one too as it is also less greasy and fattening compared to the usual butter cake and healthier with the use of almonds and vanilla bean!
|Sources from Internet|
Low-Fat Almond Butter Cake
120g blue jacket unbleached all purpose flour (or any plain flour)
70g ground almond
1 tsp aluminium-free baking powder
¼ tsp salt
125g unsalted premium butter, softened
130g caster sugar
½ vanilla bean pod, halved and scrape the seeds out
4 big eggs
150ml fresh milk
some sliced almonds, for sprinkling
1. In a bowl, whisk together flour, ground almonds, baking powder and salt.
2. Use an electric mixer, cream the butter and caster sugar on medium speed until light and fluffy for about 2 minutes. (different mixers have different motor powder, thus please adjust timing accordingly)
3. Add in the vanilla seeds and beat in eggs gradually until well-combined. (Batter may curdle due to the difference in butter and egg temperature, but not to worry, after flour mixture is added and put to bake, the cake will turn out fine.)
4. In low speed, add flour mixture in 3 parts (1/2, 1/4 and 1/4), alternating with milk.
5. Switch to medium speed and beat for 10 seconds, just until batter appears uniform. (Be careful not to overmix or the cake will have a dense bottom layer)
6. Pour into an 8-inch cake pan lined with non-stick baking paper or silicone mini heart-shaped muffin pan and smooth the top with a spatula. Sprinkle some almond flakes on the surface.
7. Bake in a preheated oven at 150℃ top/bottom heat for about 30 minutes then increase the temperature to 160℃ and continue to bake for 20 to 30 minutes more or until skewer comes out clean.
|This recipe amount baked in an 8 inch round pan, cake height is 4cm. |
|This recipe amount baked in a 6 inch round pan, height is 7cm.|
|You can also bake it in any fun shaped cake moulds. I have used the Mastrad small heart-shaped moulds to bake the above.|
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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 much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”