Friday, 23 October 2015

Air Fried Almond Butter Cake

This Butter Almond Cake was popular in a FB group and I saw many successful attempt on it and had positive reviews as well.  Bookmarked it until now then I found motivation to bake a cake.

The weather had been so bad that I was totally not motivated to clank up the oven.  Even the bake chicken we had last night was done by Happycall pan.

Realised I have not bake a cake for awhile so here is the good push for me to do so.

I decided to use the air fryer to bake this cake.  My first attempt failed as it got deflated after cooled.  I think I underbaked it but luckily I didn't have to feed the bin.

The second attempt was a much better one and I baked it longer.  

Findings: The cake looks dense but yet it is soft.  The almond meal gives the cake a nice fragrance as well.

This recipe is definitely a keeper

Source: Enne Ty  

What you need:

100g butter, melted
50g almond meal, extra fine
63g cake Flour
3 eggs, separated

½ tbsp almond essence
80g sugar (40g and 40g)

¼ tsp salt


Grease and lined a 5” square pan.  Preheat oven to 145°C.

Beat egg yolk, sugar and salt until light and fluffy.

Add vanilla extract and melted butter and continue to beat for a 1 min.

Sift cake flour and mix in almond flour.  Mix well.

Fold in flours to the egg mixture.  Set aside.

In a clean bowl, beat egg white and sugar until stiff peak.

Fold in ⅓ of the egg white to the flour mixture to loosen the batter and the remaining egg whites in.

Pour into prepared pan and bake for 45 - 50 mins or until it is done.

Note: if bake in oven it will be at 160°C and for double the recipe, the pan is 7".

1 comment:

  1. Wow, yummy!
    i love Cupcakes, thanks for sharing this method. I will try it.


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