白咖啡核桃牛油蛋糕 (White Coffee and Walnut Butter Cake)

每次短途旅游，我都会给家人烘个蛋糕。

以防半途饥饿又临时找不到适合点用膳。

 牛油蛋糕是首先，因为提早一天烤好，

第二天开始回油， 格外香醇美味。

这次找来Angel家的白咖啡口味，

顺安哥要求，加了烤香核桃，以添口感。

白咖啡核桃牛油蛋糕

食谱参考 ； 启动生命的旋律

材料：（7"四方模/ 2个7" x 3 1/2"）

材料：
250g 奶油（我用100g margarine 和 150g 奶油）
200g 细砂糖（我用170g）
4颗 鸡蛋
1包 3in 1 白咖啡（40g）
100ml 牛奶
250g 中筋面粉
5g 发粉

表层 ：
180克烤香核桃


做法：
1. 煮沸牛奶，熄火，加入白咖啡搅溶，冷却待用。
2. 烤模涂油铺纸，预热烤箱170度C
3. 将奶油和糖打至松白。
4. 蛋逐粒加入, 搅拌至鸡蛋和奶油完全吸收才加下一颗蛋。
5. 加入过筛面粉和发粉，拌匀。
6. 加入牛奶白咖啡拌匀。
7. 面糊倒入烤模，铺平，均匀撒上烤香核桃。
8. 送入烤箱烤50-60分钟或直到熟。
9. 烤好后放在架子上稍微放凉才切。

White Coffee and Walnut Butter Cake

Uses a 7" square mold OR two 7" x 3 1/2" rectangular mold

Ingredients:
250g butter (I used 100g margarine and 150g butter)
200g  caster sugar (I used 170g)
4 eggs
1pkt 3-in-1 white coffee (40g)
100ml milk
250g plain flour
5g baking powder

180g roasted walnuts

Method:
1. Bring the milk to a boil, then turn off the flames and add in the white coffee powder and stir until completely dissolved. Allow to cool.
2. Grease and line the mould(s) with baking paper, then preheat the oven to 170°C.
3. Beat the butter with caster sugar until light and fluffy.
4. Add the eggs in one by one, making sure to mix the batter until the egg is completely integrated before adding the next egg.
5. Sieve in the flour and baking powder and mix evenly.
6. Add in the coffee milk.
7. Pour the batter into the mould and allow the surface to become flat, then scatter the roasted walnuts on top.
8. Bake in the preheated oven for 50-60 minutes or until baked.
9. Allow the baked cake to cool slightly on a rack before cutting it up to serve.

 @@@@@ Enjoy ! @@@@@