Almond Pound Cake

Name: Almond Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Almond powder; 90g Low-gluten flour; 100g butter; 100g Egg liquid; 60g Powdered sugar; 2g Aluminum-free baking powder; 15g Caster sugar; 40g Shimizu

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pound cake is a basic cake. Unlike chiffon cakes and sponge cakes, pound cakes need to be beaten with egg liquid. They only need to beat butter and stir the cake batter nearly a hundred times, so you don’t have to worry about defoaming. The internal structure of the pound cake is solid and delicate, with a rich milky aroma and a moist taste. It is said that the pound cake originated in England in the 18th century. At that time, the pound cake had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter, so people named it "Pound Cake". The perfect pound cake will have a small hill on the top. When it is baked for a while, take it out and cut it to make it have a straight crack. I omitted this step and let it crack naturally and irregularly. , I think it looks better. The difference between pound cake and other cakes is that the pound cake should be brushed with syrup after it is made, and then refrigerated for one day before serving. This is because after the cake has fully absorbed the sugar water, it will become more cottony and delicate. The pound cake is most suitable for making and eating in winter. If the temperature is too high, the butter will easily melt, and a cake with such a high calorie will be too heavy if it is eaten in summer. "

Ingredients

Almond Pound Cake

1. Combine almond flour, flour and baking powder and sieve twice

2. Cut butter into small pieces and soften at room temperature

3. Use an electric whisk to beat the butter at medium and high speed for about 1 minute

4. Add the powdered sugar in two portions. Every time you join, it will take more than 1 minute at medium and high speed

5. Beat until the volume becomes larger and the butter turns white

6. Add egg liquid in 4 times (room temperature eggs are required)

7. Each time it is added, it must be sent at medium-high speed until it is fluffy and bulky.

8. Sift the flour in

9. Use a spatula with your right hand to cut in at 2 o'clock, stick to the egg-beating bowl, scrape up a large amount of cake batter, throw it back to the center of the bowl at 8 o'clock, and turn the egg-beater counterclockwise with your left hand. Repeated operations like this, probably mixed for almost 100 times, the mixed cake batter is shiny

10. Put the cake batter into the piping bag and cut a mouth

11. Squeeze into French Baker’s 17CM strip cake mold, squeeze layer by layer

12. Use a spoon to spread the cake batter into the low middle and high ends

13. Put it in the preheated middle and lower layer of Dongling K40C oven with upper heat of 165 degrees / lower heat of 170 degrees, and bake for about 40-50 minutes

14. Boil the syrup during the baking process, put the sugar in the water, cook until the sugar melts, and boil for 1-2 minutes.

15. After the cake is finished, put it on the net, brush the syrup around the sides of the cake while it is hot, and brush all the syrup into the cake. When the pound cake is still warm, put it in a fresh-keeping bag and refrigerate it for one day before eating. If stored properly, it can be stored for 7 days