Walnut Butter Cake 牛油核桃蛋糕
This walnut butter cake is my all-time favourite cake, very buttery, moist with crunchy walnuts. When I was kid, everytime I went to bakery shop, if I saw the walnut cake, I must buy it. Usually is small cupcake size, if is too big, it can be quite heavy. I love to keep the walnut to eat till the end (I don’t know why!!!) Definitely great treat for afternoon tea and any occasion.
Butter cake is always good right? Is not super soft, but has its texture and after you eat little one can be very filling. If you do not like walnuts, you can omit it, or you can add raisins, dried cranberries.
This is a foolproof , no fuss recipe, soooo easy to make. Beat and mix everything together, bake it, that’s it! Not much techniques required, and it takes only 30 minutes to make it. I am sure most of you can handle well, don’t worry! Let’s try and let me know how easy and yummy is that!
大家也喜歡這個牛油合桃蛋糕嗎？我超超超喜歡，記得小時候每到餅店都必定會買這個小蛋糕。香濃的牛油，扎實口感的蛋糕，再加香脆的合桃，簡單但最令人回味。我每次都會將合桃留到最後才吃，哈哈！
這個是新手必學的蛋糕，超簡單，近乎零技巧，將所有材料拌勻，放入焗爐便可。30分鐘做到，快捷方便！快試試！
Creamy the butter and sugar together until pale and fluffy. Then add two eggs, sift in flour and baking powder and mix well. Transfer to a lined cupcake tin, add some chopped walnuts in each cake. Pop in preheated oven at 180C for 18 to 20 minutes. It is that simple!
用電動打蛋器打發牛油至軟身，再下糖拌勻。加兩隻蛋，篩入麵粉及泡打粉，徹底拌勻。將蛋糕糊倒入蛋糕模內，再放幾粒切碎的核桃。放入已預熱180度焗爐，焗18至20分鐘即成！
- 100 gram unsalted butter
- 90 gram sugar
- 2 eggs
- 120 gram all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Walnuts, to taste
- 材料：
- 無鹽牛油 -110克
- 糖 -90克
- 雞蛋 -2隻
- 中筋麵粉 -120克
- 泡打粉 -1/4茶匙
- 鹽 -1/8茶匙
- 核核 -適量
- Preheat oven to 180C.
- Creamy the butter and sugar together until pale and fluffy.
- Add two eggs, sift in flour , salt and baking powder and mix well.
- Transfer the batter to a lined cupcake tin, add some chopped walnuts in each cake.
- Pop in oven for 18 to 20 minutes, until golden.
Based on 6 Review(s)My New Cookbook
