| 做法: - 將切碎的杏仁加入糖、奶油、麵粉中,用手搓均勻。
- 蛋、糖、鹽一同打發﹐約10-15分鐘。
- 把麵粉、奶粉、可可粉、小蘇打發、發粉一起過篩。
- 把打爛的香蕉泥及篩過的五種粉,加入打發的蛋等輕輕拌勻﹐最后加入融化奶油,再 手動拌勻。
- 倒入模中,以攝氏180c的高溫烤30分鐘即可。
Method: - Beat ingredients A till stiff & light, about 10-15minute.
- Then blend ingredients B, mix well.
- Fold in portion C and blend well.
- Gradually add in portion D to stir well and slowly mixed well.
- Pour the mixture onto 9 inch cake tin, and then sprinkle with walnut crunchy topping.
- Bake at 170-180 C for 55-60 mins until cake is cooked.
- For topping method: Combine flour & brown sugar in bowl. Rub in butter, stir in chopped almond. Mix well. Press into ball and keep in refrigerate for about 30 mins. Grate coarsely when cool.
Cara-cara: - Pukul bahan-bahan A sehingga ringan, lebih kurang 10-15 minit.
- Kacaukan bahan-bahan B.
- Masukkan bahan-bahan C, pukul sehingga ringan dan sebati.
- Campurkan bahan-bahan D, kacau dengan pelahan sehingga sebati.
- Tuangkan campuran ke loyang 9 inci, kemudian taburkan campuran badam diatas.
- Bakar degan suhu 170-180 selama 55-60 minit.
- Lapisan badam: Campurkan tepung, gula perang dalam mangkuk. Masukkan mentega dan badam, gualkan dengan sebati, sejukkan didalam peti sejuk selama 30 minit.
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