Lime Almond Dried Fruit Pound Cake

Name: Lime Almond Dried Fruit Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Unsalted butter; 50g Powdered sugar; 100g egg; 100g Cake flour; 3g Aluminum-free baking powder; 20g Almond flour; 27g Dried cranberries; 48g Dried cherries; 48g walnut; 1 piece Lime; 15g Caramel flavored syrup; 2g Cold water

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pound cake, also called butter cake, is a common basic cake. The cream here, we call it butter every day.

The basic ingredients used in pound cake: one pound of flour, one pound of cream, one pound of sugar, and one pound of eggs (one pound is equal to 454g). Because each ingredient accounts for 1/4 of each, it was passed to France, and similar cakes Called a quarter cake.

This lime dried fruit pound cake uses lime peel and lime juice. The dried fruit uses self-peeled walnut kernels, dried cherry fruits, and dried cranberries. Therefore, the sugar is reduced by half and the taste is not very sweet. .

After the butter is beaten, the whole egg liquid is added in portions and then beaten evenly. The internal structure of the finished product is solid and delicate, with rich milky aroma, fresh lime aroma and almond aroma (this almond refers to: American almonds, almonds, almonds) ), the dried fruit is full and the taste is moist.

Lime Almond Dried Fruit Pound Cake

1. Ingredients are prepared and weighed. Walnuts are peeled off 48 grams of walnut kernels; cake flour, almond flour, and baking powder are mixed and sieved, or stirred with egg soot, and set aside.

Lime Almond Dried Fruit Pound Cake recipe

2. Knock 2 eggs, pour them into a bowl, and beat them into whole egg mixture.

3. Cut unsalted butter into small pieces, pour in powdered sugar, and let it soften at room temperature or in a microwave oven.

4. When the butter is softened, process the limes. Use a chipper to shave off the lime zest. Try not to cut the white part as much as possible. Cut the shaved zest into fine pieces, and finely chop the lime zest about 10 grams.

5. Cut the lime, use a squeezer or hand to squeeze out the lime juice. The lime juice is about 18 grams, mixed with the lime zest, and set aside.

6. Rinse the peeled walnuts, dried cherries, and dried cranberries briefly, drain the water, cut into small pieces, and set aside.

7. The butter is softened when a small pit is formed by lightly pressing with your fingers. The electric whisk is not connected to the power supply, and the powdered sugar and softened butter are manually stirred, and then the power is turned on. Start to beat the butter and powdered sugar fully at level 1. After being evenly distributed, add the egg liquid to the butter in a few times and a small amount, and beat the egg liquid at level 1 until the egg liquid is fully integrated into the butter, and then add the egg liquid again.

8. Preheat the oven, 195 degrees, high and low heat, high temperature range; add lime zest and lime juice to the whipped butter, and beat evenly with an electric whisk.

9. Pour the mixture of cake flour, almond flour, and baking powder at one time, and stir evenly with a silicone spatula.

10. Pour the walnuts, dried cherries, and dried cranberries into the batter, and toss briefly.

11. Take the pound cake mold, pour the batter into the mold, and use a silicone spatula to evenly fill the batter into the mold, with the middle concave on both sides high.

12. Put the mold and the batter into the preheated oven, the penultimate layer, 195 degrees, up and down, set the time 40 minutes, the baking time can be increased or decreased according to the actual situation.

13. When baking for about 10-15 minutes, the surface of the batter has solidified and bulged slightly. Dip the tip of a sharp knife with clean water, open the oven door, quickly make a knife in the middle of the solidified pound cake, and continue baking.

14. When the pound cake is baked, prepare the syrup water for brushing the noodles, mix the caramel-flavored syrup with cold boiled water and stir evenly, set aside.

15. Wear heat-insulating gloves with both hands to take out the baked pound cake while it is hot, hold the surface of the cake with one hand and buckle with the other hand, carefully demould, and place it on the cooling rack to cool.

16. When the pound cake does not feel hot to the touch, evenly brush the surface with caramel-flavored syrup water, keep it cool, put it in a fresh-keeping bag and store it at room temperature. After 2 or 3 days, the flavor will be better. You can eat it cold or warm it up. .

Tips:
1. This recipe uses "Yangchen" China Red Series 21cm pound cake mold, which is exactly 1 piece, and you can use an electric whisk. If doubled or the weight is large, it will take a long time. It is recommended to use a chef machine .

2. The butter should be softened in place. It needs to be fully whipped with the egg liquid each time and then added again, a small amount is appropriate; when the flour is mixed with the butter paste, the finished product will be more delicate after stirring for many times.

3. When the pound cake batter is poured into the mold, scrape the batter a few times with a spatula and fill it evenly into the mold.

4. The time for making a knife is subject to actual conditions. You can operate it when the surface of the pound cake is solidified. Dip the tip of the sharp knife with a little water, and then quickly make a knife.

5. The baking time and temperature are for reference. Adjust appropriately according to the actual oven conditions. The baking expansion is set and the color is satisfactory, the cake smell is smelled, and the bamboo stick is inserted to see if it brings out the unripe paste for reference and judgment.

6. The finished pound cake can be sealed and stored at room temperature. It is more delicious if you bite it in the microwave before eating.