🍋檸檬椰子杏仁蛋糕 Lemon Coconut Almond Cake🥥
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🍋檸檬椰子杏仁蛋糕 Lemon Coconut Almond Cake🥥
好多人試完呢個蛋糕，都唔覺得佢係個無麩質嘅蛋糕，只係覺得佢好好味😋勁鍾意椰絲+檸檬+杏仁呢個組合，超fresh超開胃🤤
Many people have tried this now and no one thinks of it as a gluten free cake. It’s just a delicious cake!😋Love the coconut + lemon + almond meal combination, and the springy, moist crumb.
Servings: 10-12
材料：
150克 無鹽牛油
4隻 大雞蛋
1條 Regency®雲呢拿籽
150克 細砂糖
135克 Regency® 杏仁粉
1/4茶匙 鹽
1茶匙 泡打粉
70克 Regency®椰絲
1.5 茶匙 檸檬皮 （1個大檸檬）
25克 Regency®切片杏仁
Ingredients
150g unsalted butter
4 large eggs
1 Regency®Vanilla Beans
150g caster sugar
135g Regency® Almond Flour
1/4 tsp salt
1 tsp baking powder
70g Regency® Desiccated Coconut
1.5 tsp lemon zest (1 large lemon)
25g Regency® Sliced Almonds
Instructions
Step 1
將焗爐預熱至180°C。在20厘米/8吋的圓形蛋糕模上塗上牛油，然後用硅油紙/烘焙紙舖好。將牛油放入一個大微波爐碗中，在微波爐中融化後冷卻幾分鐘。
Preheat oven to 180°C. Grease a 20cm/8” round cake pan with butter then line with baking paper. Then place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
Step 2
加入雞蛋、Regency®雲呢拿籽和糖，攪拌均勻。然後加入杏仁粉、鹽、泡打粉、Regency®椰絲和檸檬皮攪拌至完全混合。
Add egg, Regency®Vanilla Beans and sugar and whisk until combined. Then add almond meal, salt, baking powder, Regency® Desiccated Coconut and lemon zest. Whisk until combined.
Step 3
倒入蛋糕模後撒在Regency®切片杏仁，然後焗40分鐘。焗好後在蛋糕模中冷卻15分鐘，然後小心地翻到冷卻架上。
Pour into pan. Sprinkle over Regency® Sliced Almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
Step 4
食用前至少冷卻1小時，蛋糕可以直接享用，不需要忌廉或其他配料～
Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain – doesn't need cream or anything~
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🫶🏻Top Quality 頂級品質👍🏻
🌱100% Natural純天然產品🌱
🙅🏻No Additives & Preservatives 絕無添加劑或防腐劑🙅🏻♀️
🇭🇰Freshly Ground in HK 香港新鮮研磨🇭🇰
Regency Spices Ltd.
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