Almond and peach cake

Overview

This peach cake uses simple ingredients and uses cooking oil instead of butter. It is very suitable for people who don't like butter and think butter has a tangy taste. It is also suitable for people who do not eat dairy products. It is not the kind of very crisp cookie texture, but a slightly hard crisp. It will become crispier after baking for a day and the oil will return. The texture is even a bit like digestive biscuits for some reason. The amount of ingredients can make two trays of about 25 liters of oven. (Original recipe from Rabbit Happiness)

Tags

• baking
• children
• cookies
• breakfast
• almond flour
• cake flour
• edible oil
• egg
• baking soda
• fine sugar

Ingredients

Steps

1. 1 Add fine sugar to the cooking oil and mix well with egg beaters. If there is no fine sugar, use soft white sugar.

   

2. 2 Add eggs and beat well.

   

3. 3 Cake flour, almond flour (you can omit it if you don’t have almond flour, replace the cake flour with 280 grams), baking soda powder and set aside.

   

4. 4 First add almond flour to the egg batter and beat well.

   

5. 5 Sift in the flour and baking soda.

   

6. 6 Use a spatula to cut and press into a smooth dough.

   

7. 7 Divide into small balls of 15g each.

   

8. 8 Place into a 50g pre-greased mooncake mold.

   

9. 9 Press out the pattern. (You can also flatten the dough before embossing the pattern. Sometimes the mold will stick when pressing. You can take off the dough and try again. For some reason, during the operation, I found that some flower pieces are easy to press and some are barely pressed well. You can try it yourself. If you don’t have a mold, you can also flatten it directly, but the thickness should be uniform)

   

10. 10 Place on the baking sheet, with appropriate spacing between the pancakes, and they will expand a bit when baked. Put the baking sheet into the preheated oven at 165-170 degrees for about 20 minutes (please adjust the specific time and temperature according to the temperament of your own oven). Bake until it is colored, then turn off the heat and let it cool naturally until it is warm. Let it cool completely and store it in a sealed container for one day. It will taste better after the oil has returned. Eat it as soon as possible.