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.

 

食谱提供
Sarah Benjamin
博客:KitchenHoarder.com

 

更多详情刊载于505期(2015年8月9日出版)