Walnut Butter Cake 核桃牛油蛋糕
Due to the Covid-19 and stay at home safely measures, many new new and talented bakers have more available time to bake at home for their ones. Hence, many baking ingredients are not readily available in the baking ingredients supply shops. So in my case, I’ll use whatever ingredients that I have in my kitchen to mix and match to bake a cake
This Walnut Butter Cake topped with whole walnuts is easy to bake with ground walnuts and yoghurt. If you don’t like to use ground walnuts, you can change to use chopped walnuts too. So, before adding in the yoghurt, just add the chopped walnuts after folding in the flour. Actually, this cake is similar to the Chia Seeds Almond Butter Cake which I had shared with you on my blog and that was five years ago. This buttery cake is not dense but soft with walnut fragrance. So perfect to have a slice or two with a hot cup of tea or coffee.
Chia Seeds Almond Butter Cake 黑奇异籽杏仁牛油蛋糕 (recipe/食谱）
Walnut Butter Cake
Ingredients
- 250 g butter room temperature
- 120 g caster sugar
- 4 large eggs lightly beaten
- 1 tsp vanilla extract
- 200 g cake flour/plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 100 g walnuts blend in the food processor to fine
- 80 g natural yoghurt I used Greek yoghurt
Instructions
-
Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180 deg C.
-
Sift plain flour, baking powder and salt together, then mix in ground walnut and set aside.
-
Beat butter and sugar with an electric beater at medium speed until light and fluffy.
-
Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
-
Fold in flour mixture in 3 batches with a rubber spatula, fold well.
-
Add in natural yoghurt and fold well.
-
Pour batter into prepared cake pan and bake for about 50 minutes or until a cake tester comes out clean.
-
Remove the cake from oven, let it stay in cake pan for 10 minutes before removing it to completely on wire rack.
- 核桃牛油蛋糕 Walnut Butter Cake
一杯浓咖啡或红茶，一块香甜蛋糕也是一种美好的享受！ - 蛋糕体相当的柔软，不会很干，带有特香的核桃香味。
材料：
- 250克 牛油，温室软化
- 120克 细糖
- 4个 大鸡蛋 ，打散
- 1茶匙 香草香精
- 200克 底筋面粉或中筋面粉
- 1/2汤匙 发粉
- 1/4茶匙 盐
- 100克 核桃，磨细
- 80克 天然酸奶
做法：
- 准备一个8寸圆烤盘，底部铺纸，旁边抹油。预热烤箱致180度。
- 将面粉，发粉和盐一起过筛到碗里，然后倒入核桃粉混匀，备用。
- 用电动搅拌器以中速度将牛油和糖打发。
- 慢慢的倒入鸡蛋液打致均匀，加入香精，拌匀。
- 用橡胶刮刀将粉类以3分次拌入蛋糊里，翻拌均匀即可。
- 最后加入酸奶拌匀即可。
- 把面糊倒入烤盘，表层放几粒即可送入预热烤箱烤约50分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 让蛋糕连模待凉10分钟才脱模，放在凉架上待凉。
- 核桃也可以磨碎成粒状，放入粉类之后，拌匀才加入酸奶。
The post Walnut Butter Cake 核桃牛油蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/walnut-butter-cake/?utm_source=rss&utm_medium=rss&utm_campaign=walnut-butter-cake
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