【Tianjin】Daily Nut Pound Cake

Overview

Daily nuts are crisp and fragrant, and the dried fruits are sweet and sour. They are generally made from a mixture of hazelnuts, cashews, almonds, walnuts, dried blueberries, dried cranberries and other dried nuts, each of which contains rich nutritional value. When I was making a cake, I couldn't think of any flavor, so I happened to see the daily nuts at home, so I took a few bags to use. They were quite delicious~ Although the pound cake has a lot of calories, it's not too much to eat a little in winter~~ Ingredients: Cake body: 100g low-gluten flour, 100g cornstarch, 125g butter, 125g powdered sugar, 150g egg liquid, 35g milk, 3g baking powder, 1 pinch of salt, a few drops of vanilla extract, 75g daily nuts, 10ml rum. Syrup: 15g fine sugar, 25g water, 15ml lemon juice, 10ml Cointreau

Tags

• baking
• baking powder
• butter
• cointreau
• corn starch
• daily nuts
• egg liquid
• low gluten flour
• rum
• vanilla extract
• fine sugar
• lemon juice
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Divide the daily nuts into dried fruits and nuts, chop the nuts and set aside

   

2. 2 Add 10ml rum to the dried fruit and soak for half a day, set aside

   

3. 3 Add powdered sugar

   

4. 4 Mix manually until there is no dry powder

   

5. 5 Then turn on the electric egg beater and beat the butter until it becomes lighter in color and expanded in volume

   

6. 6 Add egg liquid in portions and beat evenly

   

7. 7 Then drop in a little vanilla extract and beat evenly

   

8. 8 Sift in the mixture of low-gluten flour, cornstarch, baking powder and salt, and mix well

   

9. 9 Add milk and mix well

   

10. 10 Then add chopped nuts and soaked dried fruits

    

11. 11 Fold into even cake batter

    

12. 12 Then pour the cake batter into the prepared mold

    

13. 13 Place in the preheated oven at 180 degrees Celsius for about 40 minutes

    

14. 14 Unmold immediately after taking out the oven and set aside

    

15. 15 Add 15g of sugar and 25g of water into a small pot, heat over low heat until the sugar is completely dissolved, then turn off the heat

    

16. 16 Add 15ml lemon juice

    

17. 17 Add 10ml Cointreau, then stir the mixed solution evenly, and the syrup for brushing the surface is ready

    

18. 18 Finally, while the cake is still warm, brush all the syrup on several surfaces of the cake. After brushing, wrap the cake with plastic wrap and refrigerate overnight before slicing and eating