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Recipe Almond Cherry & Chocolate Marble Cake 杏仁櫻桃大理石巧克力蛋糕

 

準備:220ml低筋麵粉,220ml健康時代杏仁粉,1 ½ 茶匙泡打粉,½ 茶匙鹽,½ 杯黃油,¾杯糖,2個雞蛋,½杯牛奶,¼茶匙純杏仁精、Laura Secord牛奶巧克力40g,大約20顆櫻桃,每顆切成4瓣

做法:

1.烤箱預熱350F

2.在一個大碗中,篩入面粉和杏仁粉,並加入泡打粉和鹽,充分混合。

3.在一個單獨的碗中,用攪伴器將黄油和糖攪拌在一起,直到質地變白並起泡,一邊攪拌一邊加入雞蛋,再加入牛奶。

4.分次加入麵粉類混合物,使用兩個單獨的碗將混合物分成兩半。

5.隔水融化巧克力,將其添加到其中一半的混合物中。

6.在另一半的混合物中加入杏仁精。

7.將兩種混合物交替倒入塗有油脂的 9 x 5 英寸麵包模具中,同時倒入櫻桃。

8.放入烤箱烤约50分鐘,讓蛋糕冷却至少 15 分鐘後再脫模

 

Ingredients

  • 220 ml of white flour
  • 220 ml of almond powder
  • 1 ½ tsp of baking powder
  • ½ tsp of salt
  • ½ cup of margarine
  • ¾ cup of sugar
  • 2 eggs
  • ½ cup of milk
  • ¼ tsp of pure almond extract
  • 1 Laura Secord milk chocolate bar 40 g
  • Approximately 20 cherries cut in quarters

Steps

1.Preheat oven at 350F

2.In a large bowl, sift the flour and almond powder. Add the baking powder and the salt. Mix thoroughly.

3.In a separate bowl, cream the margarine and sugar together using a mixer until texture turns whitish and frothy. Add in the eggs one at a time while mixing. Add milk.

4.Gradually add in the flour mix. Split the mixture in half using two separate bowls.

5.Slowly melt the chocolate using a double boiler. Add it to one of the two mixes.

6.Add almond extract to the second mixture.

7.Pour both mixes in alternation in a greased 9 x 5 inches bread mould while adding the cherries as you pour, spreading them evenly in the mix.

8.Put in the oven for approximately 50 minutes or until toothpick comes out dry after inserting it in the cake. Let cake cool down at least 15 minutes before removing it from the mould.