Peanut almond cake

Overview

The almond cake with crushed peanuts without baking powder is crispy and delicious. The crushed peanuts are super fragrant and the salty taste is very appetizing.

Tags

• baking
• afternoon tea
• almond flour
• brush the surface with egg yolk
• butter
• cooked peanut kernels
• low gluten flour
• whole egg liquid
• peanut butter
• pure powdered sugar
• salt

Ingredients

Steps

1. 1 Cut the butter into small pieces in advance and soften it until it can be spread easily with a spatula. In summer, it can be softened at room temperature.

   

2. 2 Put the cooked peanut kernels into a plastic bag, crush them with a rolling pin and set aside.

   

3. 3 Sift the pure icing sugar into the softened butter and use a spatula to mix slightly until the icing sugar is invisible to prevent the icing sugar from splattering when whipping. You can use ordinary powdered sugar. Pure powdered sugar tends to clump, so it needs to be sifted.

   

4. 4 Use an electric mixer to beat the butter in one direction at medium speed until the butter turns white and fluffy and feathery, as shown in the picture. The volume becomes obviously larger. Use a spatula to scrape off the edges of the bowl. Beat all the butter and add all the peanut butter. The peanut butter needs to be grain-free.

   

5. 5 Beat lightly to mix. Add the whole egg liquid at room temperature in 2-3 batches. Beat until the egg yolk and butter paste are completely mixed and then add the next batch until all the egg liquid is added. The egg liquid must be at room temperature to prevent the oil and water from separating from the butter due to large temperature differences.

   

6. 6 The whipped butter paste is smooth, delicate and fluffy.

   

7. 7 Add salt and sift in cake flour and almond flour.

   

8. 8 Use a spatula to cut and mix until there are no dry powder particles. Add the crushed peanuts and mix well. Preheat the oven to 180°C. In summer, it is recommended to operate in an air-conditioned room. If the temperature is too high, the mixed batter can be refrigerated for a while before operation.

   

9. 9 Put on PVC gloves, take 15g of dough, roll it into a round shape and place it on a baking sheet lined with oil paper, spaced apart, it will expand after baking, and brush with a layer of egg yolk liquid.

   

10. 10 Place in the lower shelf of the preheated Petri PE3050 oven, turn up and down to 175°C, and bake for 15 minutes. Bake until the surface is golden brown, expanded and slightly cracked, and evenly colored.

    

11. 11 After baking, take it out and cool it, then seal it and store it. It will become crispy when cool!