Chia Seeds Almond Butter Cake 黑奇异籽杏仁牛油蛋糕

I love butter cake that is rich and buttery and I've baked one before using the egg separation method. That cake was topped with almond flakes. And this time, I want my butter cake not only soft and fragrant but moist too. So I added almond meal and natural yoghurt into the batter and I was not disappointed at all. I even toasted the leftover cake, covered loosely with a piece of non-greased paper for 5-8 minutes, at 200 deg C for breakfast the next morning. (I've put the leftover cake inside the fridge due to hot weather). After toasting, the cake had a little crust on the surface but the texture still stayed moist and soft. So yummy that I couldn't resist going for a second helping.

Chia Seeds Almond Butter Cake

      Ingredients:
      250g Butter, room temperature, I used SCS butter
      130g Caster sugar
      4 large Eggs (about 70g), each  lightly beaten
      1 tsp Vanilla extract
      200g Plain flour
      1 tsp Baking powder
      1/2 tsp Salt
      4 tbsp Almond meal/ground almond
      4 tbsp Natural yoghurt
      2 tbsp Black chia seeds (optional)

      Method:

• Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180 deg C.
• Sift plain flour, baking powder and salt together, then mix in almond meal and set aside.
• Beat butter and sugar with an electric beater at medium speed until light and fluffy.
• Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
• Fold in flour mixture in 3 batches with a rubber spatula, fold well.
• Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
• Pour batter into prepared cake pan and bake for 40-45 or until a cake tester comes out clean.
• Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.
• 
  

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黑奇异籽杏仁牛油蛋糕

      材料：

      250克 牛油，温室软化 （我用SCS牛油）

      130克 细糖

      4个 鸡蛋 （约70克一个)，打散

      1茶匙 香草香精

      200克 普通面粉

      1茶匙 发粉

      1/2茶匙 盐

      4汤匙 杏仁粉

      4汤匙 酸奶

      2汤匙 黑奇异籽 （可不放）

      做法：

• 准备一个8寸圆烤盘，底部铺纸，旁边抹油。预热烤箱致180度。
• 将面粉，发粉和盐一起过筛到碗里，然后倒入杏仁粉混匀，备用。
• 用电动搅拌器以中速度将牛油和糖打发。
• 慢慢的倒入鸡蛋打致均匀，加入香精，拌匀。
• 用橡胶刮刀将粉类以3分次拌入蛋糊里，翻拌均匀即可。
• 加入酸奶拌匀，最后拌入黑奇异籽，拌均匀。
• 把面糊倒入烤盘，送入预热烤箱烤约40-45分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
• 让蛋糕连模待凉10分钟脱模，放在凉架上待凉。

这款牛油蛋糕不但香还很湿润。把吃不完的蛋糕收进冰箱里，隔天再放进小烤箱里，盖上一张不粘底纸，用200度烤约5-8分钟，重烤出来的蛋糕外脆内软，口感非常好！

I am submitting this to Best Recipes For Everyone event,

 "Fun with Almond' April 2015,

 hosted by Fion of XuanHom's Mom Kitchen Dairy and co-host byDoreen of my little favourite DIY.