Low-Fat Almond Butter Cake 低脂杏仁奶油蛋糕 （中英加图对照食谱）

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)  

已将近一个月没在这儿与大家分享了。六月的学校假期，孩子们没上学，全职妈妈的我特别忙碌，几乎每天都安排一些活动与孩子们互动，没什么个人时间。同时，也参与了一个新项目而感到非常兴奋！ （暂时是个秘密，时机成熟会告诉大家的！）

Today I'm sharing one of my three recipes which was published in the 'Gourmet Living Magazine' April/May 2016 issue.
今天要与大家分享在‘食尚品味’四/五月杂志刊登的其中之一食谱。

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. 

在此之前，我要感谢许多支持我的本地读者们购买了这本杂志，也通过杂志里的采访更了解我。应一些海外读者的要求，我也在这里与大家分享采访。

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! 

一些读者已尝试做了这‘低脂杏仁奶油蛋糕’，他们说蛋糕不油腻，很好吃。如果你曾尝试过在部落格里大受欢迎的‘超湿润低脂奶油蛋糕’食谱，你也一定会喜欢这蛋糕的。这蛋糕不仅仅少油，因为使用了杏仁与香草豆，所以比普通奶油蛋糕健康许多喔！

Sources from Internet

Low-Fat Almond Butter Cake

低脂杏仁奶油蛋糕

Ingredients：

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

食材：

120克 水手牌特级粉心粉（或其他中筋面粉）
70克 杏仁粉 
1茶匙  无铝泡打粉
1/4茶匙 盐
125克 无盐优质奶油，室温软化
130克 细砂糖
半条 香草豆荚，剖开，刮出籽
4个 大鸡蛋
150毫升 鲜牛奶
杏仁片适量

Methods 作法:

1. In a bowl, whisk together flour, ground almonds, baking powder and salt.

1. 将面粉，杏仁粉，泡打粉和盐放入碗中，搅拌均匀。

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)

2. 用电动搅拌器，以中速搅打奶油和细砂糖约2分钟直到轻与蓬松。(因每架电动搅拌器的电机功率不同，搅拌时间自己拿捏）

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.)

3. 加入香草籽，逐渐打入鸡蛋直到混合均匀。(由于奶油和鸡蛋的温度差异，面糊有可能会凝乳。别担心，加入面粉后，烤出来的蛋糕是ok的。）

4. In low speed, add flour mixture in 3 parts (1/2, 1/4 and 1/4), alternating with milk.

4. 改用低速，将面粉分为3部份（1/2，1/4和1/4）与牛奶交替加入。

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)

5. 调到中速，搅打10秒，直到面糊均匀。（千万不可搅打过头，不然烘烤后，底部会出现布丁层）

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.

6. 将面糊倒入铺有油纸的8寸蛋糕模或小心形硅胶蛋糕模，用橡皮刮刀抹平表面，撒些杏仁片在面糊表面。

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.

7. 放入预热烤箱以上下火摄氏150度烘烤30分钟后，把温度调高到摄氏160度，继续烘烤20至30分钟或竹签插入中心取出没有沾粘就代表熟了。

This recipe amount baked in an 8 inch round pan, cake height is 4cm. 
用了这食谱的份量做了八寸蛋糕，高度是4公分。

This recipe amount baked in a 6 inch round pan, height is 7cm.
 用了这食谱的份量做了6寸蛋糕，高度是7公分。

You can also bake it in any fun shaped cake moulds. I have used the Mastrad small heart-shaped moulds to bake the above.
你也可以随意用有趣的模型来烤这蛋糕。以上是用了Mastrad小心形的硅胶模具来烤的。

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

 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.”

编写和翻译食谱需要许多时间和精力的，请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱，请归功于并提供在这的相关链接，谢谢。"

© Copyright 2016 www.bakingtaitai.com