I took pictures of this cake early on and wrote the recipe, but I never sent it out. Every time I updated my blog, I hesitated and finally put it down.
Why? Because, this is one of my favorite cakes. As for the simplicity of the approach, it can remove the word "one" and topped the list of my favorite cakes in the easy-to-make cake. Therefore, I always put up with it again and again, and I don't want it to appear so early.
However, it is always very uncomfortable to hide good things, and today I can't help but introduce it to everyone. It is very simple to make, with American almonds as the main ingredient, and flour, which has always sung the protagonist in the cake, has become a supporting role. Therefore, the taste is naturally very strong. Also because almonds take on the main structure, the cake is unusually loose and soft, and the entrance is melted.
Making snacks, serving breakfast, entertaining guests... It always comes up on any occasion I need. A short time to prepare, a short time to bake, but always make me 100% satisfied.
That said, everyone who likes to bake should be able to master the cake together, but whenever someone mentions your craft, always remember "ta's xx cake is particularly delicious!" ", in the matter of making cakes, you have your own piece of "signboard", and voila, how happy!
Maybe you'll say, "I'm not going to have a very special cake?" In fact, this "signature" cake does not necessarily need to be a special and complex variety, nor does it necessarily need how expensive raw materials, the most ordinary cake, the simplest raw materials, as long as you do the ultimate, that is your signboard. And this extreme is actually an old Chinese saying, called "practice makes perfect".
Today's cake, I call it "Junji", your best cake, which one is it?
Butter 70 g
American large almonds 60 g
Eggs 50 g
40 g caster sugar
Low gluten flour 30 g
1/2 tsp lemon zest
A few drops of almond flavor
1 tablespoon of rum
1. Bake the American almonds in the oven at 170 degrees Celsius for a few minutes, then remove and cool for a few minutes.
2. Put the American large almonds and caster sugar together into the grinding cup of the food processor and break into almond sugar powder.
3. After the butter has softened, whisk with an egg beater until it is light and puffy and feathery.
4. Add the eggs three times and continue to beat. Each time, let the egg and butter fully fuse, and then add the next time. (If the eggs are taken out of the refrigerator, they should be warmed before use).)
5. The state after adding eggs is shown in the figure.
6. Add a few drops of almond flavor (if not), add lemon zest and whisk well. Add the rum again without stirring
7. Sift in low gluten flour without stirring.
8. Pour in the almond sugar powder prepared in step 2.
9. Use a rubber spatula to stir the batter evenly, and the flour is completely mixed with almond sugar powder, low gluten flour, rum, and butter paste to form a cake batter.
10. Put the cake batter into a long strip cake mold and bake it in a preheated oven at 180 degrees for about 25 minutes until the surface of the cake is golden brown.
1, the United States large almonds need to be put into the food processor together with fine sugar to beat into powder. If you don't put sugar or reduce sugar, the large almonds cannot be beaten into a delicate powder and will become a paste.
2, with the same amount of 100% purity almond flour to replace the large almond can also be. But almond flour, too, needs to be mixed with caster sugar and crushed again in a food processor. Because the pure almond flour particles are relatively large. Moreover, cakes made with commercially available almond flour are not as fragrant as cakes made with large almonds with red skin and fine sugar milling powder.
3, you can use any other small mold you like to bake this cake, round or square does not matter. However, the baking time should be flexibly adjusted according to the size of the mold.
4: Lemon zest is obtained by chopping the fresh lemon peel. The white part of the inside of the lemon peel should be scraped off with a knife beforehand, as this part will produce a bitter taste.
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