Almond Cranberry Mini Pound Cake - by Chef William Tan

Almond Cranberry Mini Pound Cake
recipe by Chef William Tan
Ingredients A                                                       
250 gm   - Salted Butter
50 gm  - Icing Sugar                                                            
125  gm  - Caster Sugar                                                      

Ingredients B                                                                            
180 gm    - Medium Size Eggs                                            

Ingredients C
250 gm   - Plain Flour/All Purpose Flour                                        
100 gm   - Ground Almond                                                
1 tsp      - Baking Powder                                                    
1 tbsp   - Milk Powder                                                      
a pinch of salt
100gm    - Dried Cranberry
(optional soak with red wine 3-4 tbsp over night)                                                                

Ingredients D
80 gm    - Evaporated Milk/UHT Fullcream Milk                        
1/2 tsp    - Vanilla Flavour                                                    

1.Beat Ingredients A until light & fluffy then add 
   Ingredients B mix well - blended
2.Fold in Ingredients C mix well incorporated then lastly
   slowly add in Ingredients D and mix well incorporated.
3.Fill in the batter into mini loaf mould or silicone mould.
4.Bake at 180°C for 20 minutes.

Fiona Lau

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