柠檬开心果蛋糕

材料A
无盐牛油430克(室温,切成小块)
砂糖450克、盐½小匙
柠檬3个(取皮)
香草精1小匙、鸡蛋8个
烤香的开心果200克(磨碎)
磨碎的杏仁200克
面粉100克
印度小豆蔻荚4条(取籽,捣碎)
泡打粉2小匙

材料B
砂糖100克、鲜榨柠檬汁100克
烤箱的开心果100克

做法

  1. 预热烤箱至170°C。
  2. 把牛油、砂糖、盐和柠檬皮用中高速搅打2-3分钟至松白。
  3. 加入香草精和鸡蛋,每加1个鸡蛋后搅打均匀。
  4. 加入开心果碎、杏仁碎、面粉、豆蔻碎和泡打粉。低速搅打均匀成面糊。
  5. 把面糊倒在铺好烘焙纸的10寸圆形烘盘内,烘烤1小时15分钟。
  6. 取出晾凉15分钟,放在蛋糕盘中。
  7. 准备糖浆:把砂糖和鲜榨柠檬汁混合后一起焖煮5分钟至砂糖融化。
  8. 在蛋糕上均匀扎出小孔,把糖浆慢慢倒在蛋糕上,撒上开心果,放置30分钟即可。

Lemon and Pistachio Cake

Ingredients A
430g unsalted butter(room temperature, cubed)
450g caster sugar
½ tsp salt
3 lemons(take zest only)
1 tsp vanilla extract
8 eggs
4 cardamom pods(take seeds and ground)
200g toasted pistachios (blended)
200g ground almonds
100g plain flour
2 tsp baking powder

Ingredients B
100g caster sugar
100g freshly squeezed lemon juice
100g roasted pistachios

Method

  1. Preheat oven to 170°C.
  2. Whisk butter, sugar, salt and lemon zest with medium-high speed for 2-3mins till fluffy and pale.
  3. Add in vanilla extract and eggs one at a time and beat after every egg.
  4. Add in ground pistachios, ground almonds, flour, ground cardamom and baking powder. Whisk with a low speed to form batter.
  5. Pour batter into a lined 10inch round cake tin and bake for 1hr15mins.
  6. Leave to cool for 15 mins before transferring to a serving plate.
  7. Prepare syrup: Mix caster sugar and lemon juice in a saucepan. Simmer for 5mins till sugar has dissolved.
  8. Poke small holes through the cake. Slowly drizzle syrup and sprinkle pistachios onto the cake. Let it sit for 30mins.

 

[stextbox id=”profile”] 食谱提供
Sarah Benjamin
博客:KitchenHoarder.com[/stextbox]

 

更多详情刊载于505期(2015年8月9日出版)