Monday, March 19, 2012

无花果,覆盆子杏仁蛋糕



敲了20个蛋,做完一直想做的Prune cake lapis。
后果是剩下了好多蛋白;有点无可奈何。
心想着做friand或pavlova应该是最合适的了。
翻着Kylie Kwong 的食谱时,发现了这个Fresh Fig & Raspberry Almond Cake,
看了看食谱,觉得它其实和friand蛮接近的。
只是这个是做成蛋糕型而非小小的椭圆friand形状。
兴趣来了!
去年的无花果季节时,用了它,做了寿司。
今年好像没有做过任何一样和无花果有关的饮食。
冰箱里刚巧有一盒无花果和1kg刚刚买回来的覆盆子,就这样我的蛋糕出炉了。
我自己很喜欢加了杏仁粉的蛋糕;所以觉得很好吃。
吃着这个,让我想起了Orange almond cake.
也好久好久没有做那蛋糕了。
那也是我好喜欢的蛋糕之一。
不过还是暂时想念就好,再吃身材就会向横发展了。
想想就好,绝对不要行动。呵呵。。。


食谱取自:Heart & Soul Kylie Kwong

材料:

  • 2粒无花果(切片),200克覆盆子
  • 2杯糖粉,2/3杯自发粉(过筛)
  • 2杯杏仁粉,1大匙橙皮碎
  • 8个蛋白
  • 185克牛油(溶化,待用)
  • 1。5大匙牛奶
  • 1小匙黑糖
做法:
  1. 把糖粉和自发粉筛入盆内。
  2. 加入杏仁粉和橙皮碎,搅拌均匀。
  3. 把蛋白放入一干净碗中,用叉拌打数秒即可。
  4. 把蛋白,溶化牛油和牛奶加入粉料中,搅拌均匀。
  5. 最后把覆盆子加入,轻轻搅拌。
  6. 把面糊倒入21cm圆盘中(我用长盘),排上无花果片,撒上黑糖,送入预热烤箱180C,烤75分钟。


25 comments:

  1. 好多材料在一片蛋糕里,味道应该有很多层次吧。
    我喜欢这蛋糕的颜色。:)
    无花果是不用去皮就可以拿来烘蛋糕吗?

    ReplyDelete
    Replies
    1. sherleen, 是的,即使是生吃,我也是连皮的。

      Delete
  2. 好特别的蛋糕, 覆盆子我冰箱有, 但是无花果就比较难找到了。 有机会再做好了 :)

    ReplyDelete
    Replies
    1. 是很特别的配塔,我也是被食谱吸引去尝试的。可以理解在大马很少看见无花果。

      Delete
  3. 这个蛋糕论外表论材料都是超正的。喜欢!

    ReplyDelete
    Replies
    1. 娴,这个食谱好像是Kylie的aunty的食谱来的。呵呵。。。她做成圆形的也很美丽。

      Delete
  4. My 1st time tried fresh fig was in Melbourne actually, the taste is ok lar, hehehe..but difficult to find it here and price must be high if happen to see it here. So I just admire your beautiful cake over here lor..

    ReplyDelete
    Replies
    1. sonia, hmm... ya, some people dont like the taste but if u buy the sweet type it really taste good. My boy like it so much. Last year i need to go to sat market look for organic one for him coz they sell really good quality and cheap figs.

      Delete
  5. 喜欢喜欢,蛋糕很漂亮哦

    ReplyDelete
    Replies
    1. 娇娇,你减肥有成绩哦,不可以乱乱吃,看就好ok? Haha...够坏吗?

      Delete
  6. 我们这里也很难买到新鲜无花果,所以看看就好:)

    ReplyDelete
    Replies
    1. Ann, 你来看我已经很感激了。

      Delete
  7. 无花果做蛋糕。。很吸引呢~~

    ReplyDelete
  8. 好多不同的材料,一定很好吃!

    ReplyDelete
    Replies
    1. Angeline, 其实我觉得最好吃是因为那个杏仁粉的关系。凡是以杏仁粉替代面粉的蛋糕我都会喜欢 :)

      Delete
  9. 新鮮無花果和樹莓都是我的最愛,這個蛋糕很適合春夏享用,多謝分享 :)

    ReplyDelete
    Replies
    1. 我也喜欢,看来口味相近哦。

      Delete
  10. HI Jane, what an interesting combination!This has now gone to my cooking list! Will find a good excuse to try out this recipe! Thanks for sharing!

    ReplyDelete
    Replies
    1. Jessie, how are u? Is ur hands still pain? Must rest more.

      Delete
  11. 超级想吃蛋糕的时候看见这个。。。。hmmmm。。。。口水啊。。。

    ReplyDelete
  12. 啊!这么迟了还没睡?当然肚子会抗议的 :)

    ReplyDelete
  13. Jane, as for this Figs & Raspberries Almond cake, do you think I can reduce the icing sugar from 2 cups to just 1.5 cups? Or may be just 1+2/3cup? Which gives a better outcome? I've decided to make this in 2 weeks! Thanks!

    ReplyDelete
  14. ya, i think should be no problem to cut 1/3. Cutting down too much sugar will definitely influende the texture. Anyway, this cake is not so sweet, still acceptable.

    ReplyDelete
    Replies
    1. Oh, ok, thanks for your opinion! So much of troubles that I've created for you in just making 1 cake! Thanks again!

      Delete

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