kaya pound cake 咖椰磅蛋糕

am travelling for a month.. so this was a result of using up everything in the fridge…
very lovely cake and i love it served chilled σ(^_^;)
因将出门一个月，所以急着把冷藏库快过期的食材及时报销掉
这蛋糕好吃。。冷藏后的口感更是佳哦

Recipe adapted and modified from here

Ingredients

A
100g sour cream
100g nonya kaya

B
120g cake flour
1/2 tsp baking powder

C
110g butter
100g sugar * i used 80g

D
1 egg
1 tsp vanilla essence * i used coconut extract

食材

A
酸奶油 100克
娘惹咖椰 100克

B
蛋糕粉 120克
泡打粉 1/2小匙

C
黄油 110克
糖 100克 ＊我用了 80克

D
鸡蛋 1颗
香草精 1小匙＊我用了椰子香精

Directions/做法

– mix ingredients A and set aside
食材 A混合均匀、待用

• mix ingredients D and set aside
  D食材拌匀、待用

• sift B together twice and set aside
  食材 B过筛两次、待用

• cream C together till light and fluffy
  将食材 C搅拌至蓬松、发白

• add in D and blend well
  加入 D，拌匀

• add in B in 3 additions, alternating with A in 2 additions. end by adding B
  食材 B分三次、A食材分两次，以交替方式拌入蛋糊

• pipe batter into financier mould halfway up the mould. pipe in some additional nonya kaya and top it off with some more batter * i do not have financier mould, so used a mini pound cake mould (L 23cm x W 4.5cm x H 6.5cm) and baked the cake for 40 mins
  费南雪模子内将面糊裱至模子高度的一半后，挤上一些咖椰（食谱以外），再以面糊覆盖 ＊我没有费南雪模子，用了迷你磅蛋糕模子（长 23厘米 x 宽4.5厘米 x 高6.5厘米）烤了 40分钟

• bake in preheated oven of 180 degrees C for 15-20mins till cakes are golden brown *do note that the cake is very very soft and fragile after baking, so be very careful when moving it and ensure to set it aside to cool completely or chill a little to before slicing
  送入预热至 180摄氏度烤箱烤 15-20分钟或蛋糕变金黄色即可＊烤好的蛋糕非常软，所以移动时要特别小心。让其完全冷却或稍微冷藏后再切片

Pollution index: 59 (good)