Cashew Pound Cake
Overview
Pound cake, also called quarter cake, is made from four main ingredients, each of which is baked in the same amount. Because a lot of butter is used, the cashew nut cake has a very rich milky flavor. Adding cranberry charcoal flavored cashew nuts will give it a different flavor. It is said that it tastes best after being stored for 3 days, but because the portion I made was relatively small, it was all eaten in one day. The color of the finished product is just right, and the 12-square mold from Xuexiku is just right for putting in a 30-liter oven. I will try a larger mold next time and bake a row of small T-shirts~
Tags
Ingredients
Steps
-
Prepare the ingredients, take the butter out to room temperature in advance and soften it
-
Pour the caster sugar into the butter. If it feels rough, you can use a food processor to beat it into powdered sugar
-
Press evenly with a spatula
-
Use a whisk to beat until the volume increases and the color turns white
-
Add the egg liquid in 5 batches, beating well each time
-
The final state is very fluffy
-
Mix low-gluten flour with baking powder, sift into butter
-
Mix well until glossy
-
Cut the cashews into small pieces and mix them into the batter together with the cranberries
-
Mix well, and preheat the upper and lower tubes of the Changdi oven to 170 degrees
-
Put the cake batter into the mold, put it in the middle rack of the oven and bake at 170 degrees for about 30 minutes
-
After taking it out of the oven, if you want it to crack nicely, you can take it out after baking for 15 minutes and scratch it with a knife dipped in water, and it will crack into nice-looking lines. Leave to cool and store in a plastic bag in the refrigerator. It will taste very good in 2-3 days
-
Finished product
