Friday, April 13, 2012

buttermilk frangipane cake

assalamu'alaikum wrm wbt.

1st time ever after loooong time..
i feel "tak cukup nafas" with office task
running from one meeting to another
beginning from yesterday..
more meetings means more works to be done!
but alhamdulillah.. i still feel very happy!
walaupun hasilnya wont be captured in KPI
walaupun in the end gaji tetap sama tiada bezanya..
but i feel happy contributing to the ummah!
fuhh.. ayat.. bak kata org muda.. ayat tak ble blah! hehe..
anyhow, this happy-feeling is actually a blessing. kan?
thank you O Merciful Allah.. for Your Rahmah!

this "butterfinger" (as one of my friend calls it) cakes was done in hurry
7am baru stat buat.. 8am baru ting! sampai lewat punch-in!
even the picture was snapped in the car, while waiting at the traffic light
alhamdulillah.. dalam kalut2 dapat jugak dimakan ramai orang..

kek miss kalut :p
parchment paper tertangkup atas kek semasa baking
lantas mengeluarkan isi perut "filling"  :|

source: tarteletteblog
1/2 cup (125ml) buttermilk
1/2 cup (125ml) sour cream
1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) olive oil
zest and juice of one lemon
2 cups (280gr) 
Jeanne's gluten free all purpose flour mix (or 2 cups regular flour)
2 teaspoons baking powder
1 portion frangipane filling (recipe follows)

Preheat the oven to 350F. Position a tray in the middle. Grease two loaf pan and line the bottom with parchment paper. Place the pans on a baking sheet. Set aside.
In a large mixing bowl, whisk together the buttermilk, sour cream, sugar and eggs until pale (takes about 2 minutes). Add the oil and lemon juice and zest and mix until well blended. Add the flour mix and baking powder and whisk about 50 strokes until the batter is smooth. Divide half the batter in between the two pans. Top each pan with the frangipane filling over that first layer. Divide the remainder of the cake batter in between the two pans to cover the frangipane.
Bake for about 40-45 minutes (on convection) to a hour (regular) until a knife inserted in the middle comes free of raw batter.


1/2 stick (55 gr) butter, softened
1/4 cup (25gr) sugar
1/2 cup (50 gr) ground almonds (blanched, slivered, whole, your call)
1 egg
2 tablespoons (30gr) heavy cream

Place the butter, sugar, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.

personally, i think the whole batter can fit into my 9x5loaf pan.
this simple cake has a wonderful taste.. the cake itself is moist and lemony and the frangipane filling is lemak2 manis. next time.. (there's a high possibility am making it again insyaallah..) i might swirl the filling instead of just layering it.. and maybe.. i will put some color to the swirl?? jom kita cuba terai!

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