Ingredients
Low-gluten flour ( 90g ) | Fine corn flour ( 30g ) |
Eggs ( 110g ) | White sugar ( 40g ) |
Milk ( 30g ) | Peanut butter ( 60g ) |
Red dates＜after removing the pit＞ ( 20g ) | Olive oil ( 45g ) |
Baking powder ( 2.5g ) | Honey ( 20g ) |
Surface decoration: chocolate sauce ( a little ) | Cashew nuts ( a little ) |
How to make multigrain nut shell cake
1.Prepare ingredients
2.Peel and cut red dates into cubes
3. Add peanut butter to milk
4.Make a peanut butter paste and set aside
5. Mix low-gluten flour, fine corn flour and baking powder evenly and prepare 10l
6.Crack eggs into the container
7.Add honey and sugar
8. Stir evenly with a whisk.
9.Add the prepared peanut butter
10.Use a whisk to mix evenly
11.Sift in the previously mixed flour and cornmeal
12.Continue to stir evenly
13.Add olive oil
14. Stir smoothly and evenly
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15.Finally, pour in the chopped red dates and mix well.Place the batter in the refrigerator and let it rest for 30 minutes.
16.Cashew nuts are chopped into pieces and set aside
17.After 30 minutes, take out the refrigerated batter
18. Sprinkle olive oil and powder into the shell mold to prevent sticking
19.Pour the batter into the mold until it is eighty full
20.Put it into the preheated oven and bake on the middle rack at 180 degrees for 15 minutes.
21.Take it out and let it cool when the time is up
22.Take out a small amount of chocolate sauce
23. Spread half of the shell cake with chocolate sauce
24.Then dip it in chopped cashews
25.The delicious and nutritious shell cake is ready
26.After sticking, put it back into the mold and let it sit for a while
Tips
①, use milk for peanut butter in advance Dissolve
②, the corn flour must be fine
③, the fluffiness of this cake depends entirely on the baking powder, so don’t omit the baking powder.
④, corn flour can be replaced with other cereals, such as buckwheat flour...
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