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.

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