看着这撒满杏仁片和蔓越莓奶油蛋糕，幸福指数也直线上升。
吃一口在嘴里，满足感由心而生。。。如果你也有同感，那就快来尝一片吧！呵呵！
I love this butter cake especially the generous topping of cranberries and almond crust, make it look gorgeous and taste even better!
吃一口在嘴里，满足感由心而生。。。如果你也有同感，那就快来尝一片吧！呵呵！
I love this butter cake especially the generous topping of cranberries and almond crust, make it look gorgeous and taste even better!
Ingredients:
A
90g unsalted butter
2 eggs
75g castor sugar
60g cake flour, sifted
20g corn flour
B
90g Almond slices
50g Honey
30g Butter
some cranberries
Method :
- Sift corn flour and cake flour together, set aside.
- Beat sugar and eggs until pale and fluffy (over a bowl of hot water).
- Fold in flour with a rubber spatula, fold well.
- Take 1/3 flour mixture (3) and melted butter, beat until mixture incorporated.
- Add in the balance mixture and mix well.
- Pour batter into prepared cake pan.
- Bake at preheated oven at 180C for 30-35 mins.
To prepare honey almond crust topping
- Add butter, honey and almond slices in a saucepan over low heat. Add in cranberries. Ensure that the almond slices and cranberries are well-coated with the honey-butter mixture.
- Top with the honey almond crust mixture evenly over the cake and return the cake to the oven at 180C until the almond are golden brown, about 10-12 mins.
I'm submitting this post to Best Recipes for Everyone # 8 :
April 2015 Event Theme: Fun with Almonds 【玩转杏仁】
organized by Fion of XuanHom’s Momand co-hosted by Doreen of My Favourite Little DIY
organized by Fion of XuanHom’s Momand co-hosted by Doreen of My Favourite Little DIY