蛋撻皇子 Prince of Egg Tart :檸檬雜莓橄欖油蛋糕 Lemon Berries Olive Cake

prince of egg tart

材料   Ingredient  
120克 低筋麵粉 120g Cake flour
80克 杏仁粉 80g Almond flour
6克 泡打粉 6g Baking powder
160克 砂糖 160g Sugar
1個 檸檬皮 1 pc Lemon zest
10克 檸檬汁 10g Lemon juice
200克 全蛋 200g Egg
50克 淡忌廉 50g Whipping cream
60克 橄欖油 60g Olive oil
120克 菜油 120g Vegetable oil
60克 雜莓粒 60g Berries

做法 Method
1 焗爐預熱170度。首先把低筋麵粉、杏仁粉和泡打粉過篩備用
Preheat oven to 170°C. Sieve the cake flour, almond flour and baking powder together.
2 將裁切好的焗爐紙鋪在烤模內
Trim and line the baking paper/greaseproof paper in the cake tin.

3 把全蛋、砂糖和檸檬皮攪拌均勻便可
Mix together the eggs, sugar and lemon zest.

4 加入淡忌廉拌勻,然後拌入檸檬汁,再拌入菜油
Add whipping cream, stir the mixture well. Then add the lemon juice and vegetable oil.

5 最後再拌入橄欖油,搞拌至乳霜狀
Add olive oil. Stir until the mixture becomes thick and creamy.

6 輕手拌入粉類,留意底部沉積麵粉,把蛋糕糊倒到烤模內
Gently fold in the flour mixture and make sure there is no flour left at the bottom of the bowl. Pour the mixture into the tin.

7 將雜莓粒平均地放進蛋糕糊中
Spread the berries evenly over the mixture.

8 放入焗爐焗 40- 50分鐘 或直至蛋糕熟透
Bake in the pre-heated oven for 40-50 minutes or until the stick inserted in the center comes out clean.

*此食譜以菜油和橄欖油取代牛油,使蛋糕更為健康。
*This recipe is designed to use vegetable oil and olive oil to replace butter, which is a healthier way to enjoy the cake!

Special thanks: King @蛋撻皇子 Prince of Egg Tart 

關於About | 蛋撻皇子 Prince of Egg Tart
King,又稱「蛋撻皇子」,生於八十後的他已經累積了約十年蛋糕烘焙經驗。他憑著對甜品熱誠去影響身邊的人,希望令更多人從多角度去認識及欣賞甜品,同時享受製作甜品的樂趣。 King會透過他的 Facebook 平台 – “蛋撻皇子 – La crème de la crème“,與一眾甜品愛好者分享他的經驗、心得及技巧。他亦不時舉辦一些示範班和甜品課程教授專業技巧,更希望是分享他的造餅態度。

蛋糕甜品是多元化及無界限,只要用心去做,即使用平凡的材料亦可做出大膽創新的甜品。

King, also known as “Prince of Egg Tart”, 80′s young pastry chef, found his passion in baking almost 10 years ago. With his faith and stamina, he wants to inspire more people not only to enjoy the dessert, but also enjoy the baking process. King has created his facebook page “蛋撻皇子– La crème de la crème”, where he shares his recipes, passion and techniques with other dessert lovers.King constantly organises events where people who love dessert meet up and experience a gastronomic delight. He also holds demonstration and teaching classes, where he shares not only the techniques, but also the attitude towards baking – “la crème de la crème “ – The Best of the Best.

King believes there is unlimited potential in baking; simple ingredients can also be turned into innovative desserts.

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