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                                                    

Method:
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

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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