IMG_7600 ok.. i’m into the craze as well.. when Sonia posted her walnut butter cake, i was already super tempted..
and when mel mel made it almost immediately, it was impetus to the max….
当 sonia 上了帖子后,已经有股冲动。。。时辰后,mel mel 也上了同样的蛋糕。。

Recipe adapted from Through the Kitchen Door 

Ingredients (makes a 6 inch round cake)

125g butter (salted), room temp
80g caster sugar
2 eggs (A size)
1tsp vanilla extract
2tbsp milk *i used coconut milk
110g cake flour
1tsp baking powder
60g walnut, process in a food processor till fine *per mel’s tips, i pounded mine in a plastic bag with rolling pin as i like my cake with texture

30g walnut for topping

IMG_7599食材 (可做一个6寸圆形蛋糕)

带盐黄油(室温) 125克
绵白糖 80克
香草精 1小匙
牛奶 2大匙 *我用了椰奶
蛋糕粉 110克
泡打粉 1小匙
核桃仁 60克 (用搅拌机磨碎)*mel 在博文建议如喜欢蛋糕更有口感,可直接用擀面杖将核桃仁敲碎成颗粒状,不需磨碎。因此我将核桃仁敲碎成中颗粒

核桃仁 30克


IMG_7596– Line paper on the bottom of the cake pan. Sift cake flour and baking powder, set aside

– Cream butter, vanilla extract and sugar till fluffy and pale (take about 4mins using hand electric mixer at speed 2)
黄油、香草精和糖打发至鬅松 (如用手动打蛋器,用速度2,打约4分钟)

– Add in egg one at a time, mix well after each addition

– Add in flour, walnut and milk, combine well. Pour batter in pan and sprinkle walnuts on top

– Bake in a pre-heated oven at 170C for 40-45mins or 180C for 30-35mins
送入预热至170摄氏度烤箱烤 40-45分钟、或 180摄氏度烤箱烤30-35分钟

 Personal notes/温馨小贴士:

IMG_7597– i baked my cake in a 22.5 x 7.5 x 7.5cm (internal dimension) cake pan at 180 degrees for 45 mins
我用的是 22.5 x 7.5 x 7.5厘米 (内直径)烤盘,蛋糕在180摄氏度烤箱烤了45分钟

– cake cutter is by wilton, but i bought this in japan, so no link to provide (this is how it looks like)
蛋糕切模是wilton 牌子滴。。不过是在日本购滴,所以木有链接哈 (模子是这个样子滴)

– made another version on 15 Dec: used 1 tsp vanilla paste, 1 tsp coffee oil and replaced milk with melted chocolate mint nonfat frozen yogurt.. was delish!!
12月 15日又做一层:用了 1小匙香草糊、1小匙咖啡油,并用了溶化无脂薄荷巧克力冰冻酸奶替代牛奶。超好次!

IMG_7603this is super yummy… no kidding.. you MUUUUSSSSTTT try
(*• ुᴗ•ධ̢•͈ꄃ̑•͈ ධ̡੭ु⁾⁾·°♡

Pollution index: 154 (unhealthy)


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