A cake that can be made with ordinary flour (= medium-gluten flour). Nuts are very strong, and people who don't like carrots will not contradict the taste of this cake. The top brush of the crispy lemon glaze must not be omitted, the finishing touch of the pen ~ square small mold (bottom 12.5cm * 6cm mountain-shaped open mold) 1 into, to use the standard 2 pounds open toast mold, please put the original The amount of square x3. If you want to use a 450g toast mold, please use the original amount x2 (but don't cover it when you use it, and don't forget to block the bottom of the eye).
Use lemon shaving to plan the lemon dander. Use only the yellow part. Do not plan the white part. It will cause bitterness. The lemon juice is ready for use.
Plan the carrots into pieces. Mix the medium powder + baking powder + cinnamon powder + salt, sieve, and set aside.
Melt the butter in a microwave or water and let it cool to room temperature. Add the sweet sugar and fine sugar, the eggs, and mix well. You can use egg pumping, no need to use electric egg beater.
Add carrot, lemon juice, lemon dander and mix well with egg. (You can preheat the oven at this step)
Add almond powder, hazelnut powder, and stir well with egg.
Change the silicone scraper and mix the flour mixture mixed in advance into the batter three times until there is no dry powder. Do not stir too much to prevent ribbing.
Pour the batter into the mold. Hold the mold with both hands and shake it on the table a few times to shake out the extra large bubbles. The mold I used was a 12.5cm*6cm mountain-shaped open mold at the bottom. For those who use the standard 2 pound open toast mold, please use the original amount x3.
Preheat the oven well, fire up and down, middle layer, 170 ° C, bake for 40~45 minutes. My oven is 72L, so putting the middle layer is no problem. If you use a small-capacity oven, consider placing it on the bottom layer and then covering the tin foil when appropriate to avoid sticking. To test the method of roasting: use a toothpick or a probe to insert the center of the cake and pull it out. If no stickiness is brought out, it means cooked.
When you put the cake in the oven, you can prepare lemon glaze here. 7 g of lemon juice + 27 g of powdered sugar were stirred uniformly with egg. After the completion, the state should be very thick, white in color, a bit like the texture of Tianshan Xuemi. Put it aside and use it.
The cake is baked and cooled. After cooling for 5 minutes, the mold is released and the top is brushed with lemon glaze. Continue cooling to room temperature. After completely cooling, the lemon glaze will turn into a sweet and sour crispy skin, especially delicious! Must not be omitted!
Sliced, afternoon tea~
Sina Weibo: Mi Erqiao