espresso almond butter cake ~ highly recommended 浓缩咖啡杏仁蛋糕 ~ 强力推荐

Recipe adapted from My Kitchen Snippets

Ingredients (makes an 8 inch square cake)

227g softened butter
3 tbsp sour cream * i used yogurt
250g sugar * i used 180g
240g flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
4 eggs
120ml warm milk
2 tbsp instant espresso coffee powder
* i added a dash of kahlua

食材 （可做一个8寸方形蛋糕）

软化黄油 227克
酸奶油 3 大匙 ＊ 我用了酸奶
糖 250克 ＊我用了180克
面粉 240克
盐 1/4小匙
杏仁粉 120克
泡打粉 1小匙
鸡蛋 4颗
温奶 120毫升
即溶浓缩咖啡粉 2大匙
＊我另加了几滴可可利口酒

Directions/做法

– Line and grease baking pan. Mix the espresso powder to the warm milk. Stir until dissolved. Set it aside to cool down
烤盘抹油、并铺上烘焙纸。咖啡粉融入温奶，拌匀。冷却待用

– Pre-heat the oven to 180 degree C. Sift flour, baking powder and salt together in a bowl. Add in the ground almond and mix well. Set it aside
烤箱预热至180摄氏度。面粉、泡打粉和盐过筛。加入杏仁粉，拌匀。待用

– Cream butter, sour cream and sugar until light and creamy, about 5 minutes. Add in the eggs, 1 at a time until well combined * stir in kahlua after all eggs have been incorporated
黄油、酸奶油和糖打直蓬松状态～ 约5分钟.鸡蛋逐颗加入，每加入一颗，拌匀后才可加入另一颗 ＊鸡蛋拌匀后即可加入可可利口酒

– Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the cool milk mixture in two additions, beginning and ending with the flour. Mix until well combined
厨师／打蛋器转至慢速，面粉（以面粉开始和收尾）和冷却的牛奶交替加入 ～ 面粉分3次加入，牛奶即分2次

–  Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes * i baked for 45 mins
面糊倒入烤盘，刮平并送入烤箱烤至蛋糕有弹性或竹签插入后不带面糊即可。烘焙时间约50-60分钟 ＊我烤了45分钟

– Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it
蛋糕放到冷却架子冷却10分钟后，倒扣脱模进行最后冷却

highly recommended ~ really good
超强力推荐 ～ 好吃

Pollution index: 75 in shenzhen