Beginner-friendly, FRENCH ALMOND CAKE!
Almond cake
French Almond Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Parut kulit jeruk sunkist ke dalam gula pasir, hindari bagian putihnya karena pahit, lalu aduk supaya wanginya menyatu.
- Siapkan loyang 18 cm yang sudah dipoles mentega dan dialasi baking paper di dasarnya.
- Lelehkan mentega tawar di microwave lalu sisihkan sampai tidak panas lagi.
- Pecahkan empat butir telur lalu kocok bersama gula beraroma jeruk, garam, dan vanila sekitar 3 menit sampai warnanya pucat dan sedikit mengembang.
- Masukkan mentega leleh yang sudah tidak panas dan yogurt, lalu aduk pelan-pelan.
- Masukkan almond powder dan baking powder, lalu aduk pelan dengan spatula sampai rata.
- Tuang adonan ke loyang lalu taburi almon di seluruh permukaannya.
- Panggang sekitar 35 sampai 37 menit, dan mulai cek kematangannya di menit ke 30.
- Sisir sisi loyang dengan pisau, keluarkan kuenya, dinginkan, lalu taburi icing sugar sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170C.
- Grate the sunkist orange zest into the sugar, avoiding the bitter white pith, then rub it together so the aroma infuses.
- Prepare an 18 cm tin brushed with butter and lined on the base with baking paper.
- Melt the unsalted butter in the microwave and set it aside until it is no longer hot.
- Crack in four eggs and whisk them with the orange sugar, salt and vanilla for about 3 minutes until pale and slightly aerated.
- Add the cooled melted butter and the yoghurt and fold them in gently.
- Add the almond powder and baking powder and fold gently with a spatula until combined.
- Pour the batter into the tin and scatter almonds over the whole surface.
- Bake for about 35 to 37 minutes, checking for doneness from the 30 minute mark.
- Run a knife around the sides, turn the cake out, let it cool, then dust with icing sugar before serving.
Cook Mode
Almond cake
French Almond Cake
Beginner-friendly, FRENCH ALMOND CAKE!
Beginner-friendly, FRENCH ALMOND CAKE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Parut kulit jeruk sunkist ke dalam gula pasir, hindari bagian putihnya karena pahit, lalu aduk supaya wanginya menyatu.
- Siapkan loyang 18 cm yang sudah dipoles mentega dan dialasi baking paper di dasarnya.
- Lelehkan mentega tawar di microwave lalu sisihkan sampai tidak panas lagi.
- Pecahkan empat butir telur lalu kocok bersama gula beraroma jeruk, garam, dan vanila sekitar 3 menit sampai warnanya pucat dan sedikit mengembang.
- Masukkan mentega leleh yang sudah tidak panas dan yogurt, lalu aduk pelan-pelan.
- Masukkan almond powder dan baking powder, lalu aduk pelan dengan spatula sampai rata.
- Tuang adonan ke loyang lalu taburi almon di seluruh permukaannya.
- Panggang sekitar 35 sampai 37 menit, dan mulai cek kematangannya di menit ke 30.
- Sisir sisi loyang dengan pisau, keluarkan kuenya, dinginkan, lalu taburi icing sugar sebelum disajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170C.
- Grate the sunkist orange zest into the sugar, avoiding the bitter white pith, then rub it together so the aroma infuses.
- Prepare an 18 cm tin brushed with butter and lined on the base with baking paper.
- Melt the unsalted butter in the microwave and set it aside until it is no longer hot.
- Crack in four eggs and whisk them with the orange sugar, salt and vanilla for about 3 minutes until pale and slightly aerated.
- Add the cooled melted butter and the yoghurt and fold them in gently.
- Add the almond powder and baking powder and fold gently with a spatula until combined.
- Pour the batter into the tin and scatter almonds over the whole surface.
- Bake for about 35 to 37 minutes, checking for doneness from the 30 minute mark.
- Run a knife around the sides, turn the cake out, let it cool, then dust with icing sugar before serving.
Cook Notes
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