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泡打粉 1tsp （5g）
牛油（室温） 125g
香草香精 1tsp （5g）
糖 80g
鸡蛋 2 粒
牛奶 2 tbsp （30ml）
核桃 60g （碾碎 或放进机器里绞碎）
核桃 30g （装饰用）
做法：1. 把烤盘涂上一层牛油防粘。
2. 泡打粉+面粉 （混匀，过筛备用）
3. 将牛油，香精，糖搅拌均匀。（如果是使用搅拌器，以2号的速度拌匀，需时大约4分钟。）
4. 接着把金蛋加入到搅拌器里，先加一颗拌匀后，再倒一颗拌匀。
5. 然后，把面粉，牛奶，碾碎的核桃一同加入搅拌器，继续拌匀。
6. 将搅拌好的面团倒入蛋糕模，扫平，撒上核桃做装饰。
7. 烤箱预热10分钟， 170度烤40-45分钟。
测试：直到牙签不沾任何的黏膜。
110g Cake Flour / All-purpose flour
1 teaspoon baking powder
125g salted butter, room temperature
1 teaspoon vanilla extract
80g fine sugar
2 large eggs
1 teaspoon baking powder
125g salted butter, room temperature
1 teaspoon vanilla extract
80g fine sugar
2 large eggs
2 tablespoons milk
60g walnut, processed in a food processor until fine
30g whole walnut, for topping
60g walnut, processed in a food processor until fine
30g whole walnut, for topping
Method：
Grease the baking pan with butter. Sift the flour and baking powder, set aside
Grease the baking pan with butter. Sift the flour and baking powder, set aside
Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
Bake at a pre-heated oven at 170C (350F) for about 40-45 mins or until a cake tester inserted into the walnut butter cake comes out clean.
