🍰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
