Almond Butter Pound Cake

 

[Materials] 

500 grams flour
50 grams almond flour
500 grams butter
500 grams powdered sugar
500 grams of whole egg
Baking powder 10 grams
Milk, 40 grams
5 grams salt
1 lemon
Almonds 100 grams

[Practices]
1)  Egg into a bowl stir powder; butter soften at room temperature for backup.
 

2)  Low-gluten flour, almond flour, powdered sugar, sifted with baking powder alternative.
 

3)  To grinders grinding under the green part of the lemon rind, then cut the whole pieces of lemon to squeeze lemon juice aside.
 

4)  Will be screening a good powder-like material, salt, milk and softened butter together into a mixing bowl to whisk to slow whipping cream is absorbed completely, when the batter becomes the color white and the texture is more bulky than hours, minutes, add 3 to 4 times the whole egg to continue to slow mixing, stirring until each egg to be completely absorbed before adding the egg mixture again.
 

5)  When the egg completely added, continue to slow mixing until batter is moist texture was smooth and detailed than the state, and then sequentially add the lemon peel 3 end of practice with the lemon juice and continue to stir until batter is slow even more bright color white pound cake batter when that is completed.
 

6)  In the batter poured into Kaomo to about 6 to 7 minutes full, sprinkle almonds evenly on the surface into the preheated oven, after the above are 180 ℃ under fire about 40 minutes after baking mold can be removed.
 

[Remarks]
Weight: 650g of fruit × 3 Article