Almond Cranberry Mini Pound Cake - by Chef William Tan

Almond Cranberry Mini Pound Cake

recipe by Chef William Tan

 

Ingredients A                                                       

250 gm   - Salted Butter

50 gm  - Icing Sugar                                                            

125  gm  - Caster Sugar                                                      

Ingredients B                                                                            

180 gm    - Medium Size Eggs                                            

Ingredients C

250 gm   - Plain Flour/All Purpose Flour                                        

100 gm   - Ground Almond                                                

1 tsp      - Baking Powder                                                    

1 tbsp   - Milk Powder                                                      

a pinch of salt

100gm    - Dried Cranberry

(optional soak with red wine 3-4 tbsp over night)                                                                

Ingredients D

80 gm    - Evaporated Milk/UHT Fullcream Milk                        

1/2 tsp    - Vanilla Flavour                                                    

Method:

1.Beat Ingredients A until light & fluffy then add 

   Ingredients B mix well - blended

2.Fold in Ingredients C mix well incorporated then lastly

   slowly add in Ingredients D and mix well incorporated.

3.Fill in the batter into mini loaf mould or silicone mould.

4.Bake at 180°C for 20 minutes.