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Chocolate almond cake

  Have you tried the combination of chocolate and almonds? Brings a cake that is fragrant and has a gentle bitterness to help you feel the truly impressive flavor 30gr cake flour 55gr almond powder 40gr whipping cream 35g melted unsalted butter 35g dark chocolate 12gr cocoa powder 150gr eggs 80g sugar 1gr salt 20g honey Baking temperature: 170 degrees Celsius, for 20-25 minutes. Mold 18x18cm Instruct:              Sift the cake flour and almond flour first              Boil in water bath: whipping cream, unsalted butter, chocolate and cocoa powder              Use another bowl: beat eggs with sugar, honey and salt.              Add the sifted flour to the eggs and fold evenly              Add the water bath mixture and fold evenly.              Finally, add a layer of dark chocolate and toasted pistachios

Let’s make Lemon Cake together


This cake is so moist and fluffy. It is layered with creamy lemon curd and a delicious vanilla buttercream frosting πŸ‹

Lemon Cake Recipe:

•220g All Purpose Flour
•200gGranulated Sugar
•1.5tsp Baking Powder
•1/2tsp Baking Soda
•1/8tsp Salt
•80ml Oil ( canola or grape seed )
•180ml Milk ( unsweetened almond milk or any milk of your choice)
•12ml Lemon Juice, fresh
•60g Plain Yogurt ( unsweetened vegan yogurt or dairy based yogurt)
•1tsp Vanilla Extract
•Zest of 1 Lemon πŸ‹

Method:Pre Heat your oven to 350f, lightly grease 3 x 4 inch cake tins with oil and line it with baking paper.
-In a bowl combine room temperature milk, lemon juice and yogurt. Let it is sit for 5 min and then add oil & granulated sugar. Stir with a whisk until sugar is dissolved.Mix in the lemon zest and vanilla extract.
-In a separate bowl combine all dry ingredients. Fold dry ingredients into liquid ingredients. Pour and equally divide the cake batter into the prepared cake tins. Bake for roughly 20-25 min or until firm to touch. Let the cake cool in the pan for 20 - 30 minutes and allow to cool further on a cooling rack.

Lemon Curd:

•250g Lemon Juice πŸ‹
•150g Granulated Sugar
•18g Corn Starch
•22g Heavy Cream ( mixed with corn starch) non dairy cream or any cream of your choice
•20g Butter (soft)

Method:-In a pot combine lemon juice & sugar, when it comes to simmer add corn starch mixed with cream and bring it to boil. Stir continuously as it boils. Boil for 1-2 minutes
-Transfer in a bowl and add butter, mix until it is smooth. Cover the surface of lemon curd with plastic wrap. Chill it down for 12 hours and whisk the lemon curd to smooth consistency in a food processor or use an immersion blender before using for the cake. Use it as a filling for the cake and topping if desired. πŸ‹

Vanilla Buttercream Recipe is in my previous reel.
This cake is a great make ahead recipe and you can prepare it and store it in an airtight container in the fridge for 2-3days. Serve the cake at room temperature. πŸ‹πŸ‹


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