Hawthorn Cake

Name: Hawthorn Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g butter; 2 pcs egg; 50g Sugar; 110g Low powder; 25g Coconut milk; 250g Hawthorn Jam

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There is a bottle of hawthorn jam at home, and I won’t be able to finish it for a while. In addition to spreading bread, is there any way to consume it in large quantities? Let's make a hawthorn cake and consume it. It is really convenient to take it off, just take it out directly, there is no adhesion. "

Ingredients

120g Butter
2 pcs Egg
50g Sugar
110g Low Powder
25g Coconut Milk
250g Hawthorn Jam

Hawthorn Cake

1. Prepare all the ingredients.

2. After the butter has softened, add sugar to beat. Add the beaten egg liquid in portions.

3. Add coconut milk.

4. Add a portion of hawthorn jam and beat evenly.

5. Sift in low powder and mix well.

6. Put the batter into the mold, use a spatula to spread the effect of high on both sides and low on the middle, and fill the remaining hawthorn sauce in the middle. Bake for 36 minutes at 170°C and 145°C.

Tips:
1. The egg liquid should be added in batches, otherwise it will be easy to separate oil and water.
2. Hawthorn sauce is homemade, that is, the hawthorn is pitted and broken, and then boiled with sugar until it is thick, or not added.
3. Spread the batter into the middle low and the two sides high, and then fill in the hawthorn sauce to form a natural depression.
4. The mold used is the Xuechu 8-piece mini pound cake mold.