Quinoa Cranberry Pound Cake

Overview

Sweet and sour, this very delicious cake, paired with lemon tea, is one of the best afternoon tea snacks.

Tags

• baking
• almond flour
• butter
• dried cranberries
• egg
• sugar
• xinliang quinoa pastry flour
• fine sugar
• water

Ingredients

Steps

1. 1 Soften the butter, add sugar, cut and mix with a spatula;

   

2. 2 Use a whisk to beat the butter until it is white and fluffy, using the highest setting of a manual whisk for about 5 minutes;

   

3. 3 Add the egg liquid in four batches, beat at high speed for about 2 minutes each time, until the egg liquid and butter are fully combined;

   

4. 4 Sift the flour baking powder into the butter egg batter, and sift in the almond flour;

   

5. 5 Add soaked and drained dried cranberries, cut and mix evenly;

   

6. 6 Pour into Xuechu mini pound cake mold;

   

7. 7 Set the upper and lower tubes of Midea's oven at 170 degrees for about 30 minutes. Please refer to your own oven for specific time and temperature

   

8. 8 Boil 10 grams of sugar and 50 grams of water. After the pound cake comes out of the oven, brush the sides with sugar water. When it is warm, wrap it with plastic wrap and refrigerate it for 3 days. The taste will be better.