Preheat oven to 170°C. Sieve the cake flour, almond flour and baking powder together.
Trim and line the baking paper/greaseproof paper in the cake tin.
Mix together the eggs, sugar and lemon zest.
Add whipping cream, stir the mixture well. Then add the lemon juice and vegetable oil.
Add olive oil. Stir until the mixture becomes thick and creamy.
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.
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.
*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。
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.