Hawthorn Kumquat Pound Cake
1.
Soften the butter and add powdered sugar
2.
Whisk at low speed until the butter is white and feathery
3.
Add half an egg at a time
4.
Stir until the egg liquid is completely absorbed and add another time until all the egg liquid is added
5.
Almond flour is mixed with low-gluten flour and baking powder, sifted twice in advance, and then sifted into the butter
6.
Stir evenly. I use a little bit more powder, it's a bit dry after mixing
7.
Put the cake batter into the mold, use 2 four-inch non-stick molds, leave a little batter for surface decoration
8.
One kumquat with candied sugar on the surface, the other hawthorn with candied on the surface, rub the remaining batter into strips for decoration
9.
Preheat the oven at 170 degrees for 5 minutes, put it in the oven and bake for 30 minutes
10.
The baked cake does not look particularly greasy on the surface
11.
Cut it open, the organization is not bad, the taste is delicious
Tips:
The powder must be mixed and sieved twice in advance to ensure uniform mixing