Hawthorn and Kumquat Pound Cake

Overview

Although my mother-in-law is over 70, she is relatively thin, so her blood lipids and blood sugar are not high. She likes to eat sweets, and I feel that it is okay for her to eat a little, so I make small snacks for her from time to time. Today's pound cake has a relatively high oil and sugar content, but it doesn't matter to my mother-in-law who is on the thin side. Moreover, the addition of hawthorn and kumquat is also good for the spleen and stomach. I gave this to my mother-in-law, and the old lady only said it was delicious after eating it. When giving a gift, it’s not about the value, it’s about the intention of the gift-giver, and the most important thing is that the person receiving the gift must also like it, then the gift is right.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• almond flour
• baking powder
• butter
• cake flour
• candied kumquats
• candied hawthorn
• egg
• powdered sugar

Ingredients

Steps

1. 1 Soften the butter and add powdered sugar

   

2. 2 Beat the butter at low speed until the butter turns white and becomes feathery

   

3. 3 Add half an egg at a time

   

4. 4 Stir until the egg liquid is completely absorbed and then stir again until all the egg liquid is added

   

5. 5 Mix almond flour, cake flour and baking powder, sift twice in advance, and then sift into the butter

   

6. 6 Mix well. I used a little too much flour and it was a bit dry after mixing

   

7. 7 Pour the cake batter into the mold. I used two four-inch non-stick molds, leaving a little batter for surface decoration

   

8. 8 Place candied kumquats on one surface and candied hawthorns on the other. Roll the remaining batter into strips for decoration

   

9. 9 Preheat the oven to 170 degrees for 5 minutes, then bake in the oven for 30 minutes

   

10. 10 The surface of the baked cake does not look particularly oily

    

11. 11 Cut it open and take a look. The texture is pretty good and the taste is delicious