🍰波斯愛情磅蛋糕 Persian Love Cake

呢款蛋糕用粗麵粉和杏仁粉製成，帶有淡淡嘅柑橘香，再用熱糖漿浸泡，使其濕潤同增加甜味，整起上嚟超簡單！

You’re going to fall in love with this Persian Love Cake!!! Made with almond meal with a hint of citrus and subtle spices, this cake is soaked with hot syrup to make it moist and add sweetness. It’s very a straightforward to make!  

材料:

• 2 杯 (200克) Regency®杏仁粉
• 1 1/2 杯 (165克) 粗麵粉
• 1湯匙 泡打粉
• 1/2茶匙 Regency®肉豆蔻粉
• 1.5茶匙 Regency®綠豆蔻
• 8湯匙（120克）室溫無鹽牛油
• 3/4 杯 (150克) 紅糖
• 3/4 杯 (150克) 白糖
• 2隻 雞蛋
• 1杯（250克）純乳酪
• 一個 橙皮
• 50克 Regency®開心果，切碎

糖漿：

• 1/3杯（85毫升）檸檬汁
• 1/3杯(70克)白糖
• 1茶匙+玫瑰水（根據口味調整，一開始先落少少）

Ingredients:

• 2 cups (200g) Regency® Almond Flour
• 1 1/2 cups (165g) Semolina
• 1 tbsp Baking powder
• 1/2 tsp Regency® Ground Nutmeg
• 1.5 tsp Regency® Ground Green Cardamom
• 8 tbsp (120g) Unsalted butter , at room temperature
• 3/4 cup (150g) Brown sugar
• 3/4 cup (150g) White sugar
2 Eggs
• 1 cup (250g) Plain yoghurt
• Zest of one orange
• 50g Regency® Green Skinned Pistachios, chopped or slivered
• Syrup: 
1/3 cup (85 ml) Lemon juice
• 1/3 cup (70g) White sugar
• 1 tsp+ Rosewater (adjust to taste, start with less)

Instructions:

Step 1

預熱焗爐 180°C，在22cm/9寸的蛋糕模上噴油。然後在碗中混合Regency®杏仁粉、粗麵粉、泡打粉、Regency®肉豆蔻粉和Regency®綠豆蔻。

Preheat oven 180°C. Grease and line a 22cm/9" cake pan. Mix Regency® Almond Flour, semolina, baking powder, Regency® Ground Nutmeg and Regency® Ground Green Cardamom in bowl.

Step 2

用電動攪拌機攪拌牛油和兩種糖直至均勻，加入雞蛋打至光滑，然後加入乳酪和橙皮再攪拌至光滑。

Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.


Step 3

加入乾材料攪拌均勻。倒入蛋糕模，確保表面光滑，然後在表面撒上開心果。焗50分鐘至1小時，可把竹簽插入蛋糕中心，如拔起時乾淨沒有麵糊黏著竹簽則代表熟透。

Add dry ingredients. Stir until mixed through. Pour into pan, smooth surface. Scatter over pistachios. Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.

Step 4- SYRUP:

用中火將配材放入平底鍋中，煮沸後攪拌以溶解糖後再煮 2 分鐘，然後保持溫暖（或重新加熱）方便倒入蛋糕中。

Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.

Step 5

用筷子在蛋糕上戳30-40個洞（一直戳）。在蛋糕還熱的時候倒上暖的糖漿。從蛋糕模中取出之前，先浸泡糖漿1小時以上，冷卻後切片食用。

Poke 30 - 40 holes all over the cake using a chopstick/ skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.


🚚Free shipping in all Hong Kong area for minimum order of 100HKD.

喺我地網站購買任何產品滿100HKD即免運費！🚚

🫶🏻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.

regencyspices.hk