看到SSB分享的这个Apple Cranberry Olive Oil Cake时我就知道我一定会尝试这个食谱。
食谱用的都是我喜欢的材料，而且做法很简单，再加上想要清除收藏在冰箱里头很久的青苹果，这个食谱可以说是非做不可。
结果并没让我失望。松软的蛋糕配搭脆口的苹果，加上蔓越莓甜甜酸酸的，是越吃越好吃，另外还添加了原本就和苹果是天生一对的肉桂粉，真是深得我心。吃着吃着我发现这味道和口感似曾相识，原来口味和我之前推荐的这个Easy Fruitcake很像。
我觉得蛋糕留到隔天会更好吃，下次做肉桂粉应该还可以加多一点。
这是我会做给孩子吃的健康蛋糕。Lucius很喜欢吃，问他蛋糕是谁做的他还会答是马麻，听了心里超有满足感的。冰箱里还有些青苹果，已经计划要做全麦版的。
我也会参与Min的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)。
I made 1/3 of the original recipe, made 3 big and 4 small cups. Below is my adapted recipe, please refer to the original recipe for cup measurement and step-to-step illustration.
Apple Cranberry Olive Oil Cupcake
(Recipe adapted from Keropokman, seen at Small Small Baker)
Ingredients:
(A)
80ml (about 5 tbsp) olive oil
60g sugar
(B)
2 medium eggs
(C)
1 cup granny smith/green apple (1 medium size apple) (cut into small cubes)
(D)
130g plain flour
2/3 tsp baking powder
1/3 tsp baking soda
1/3 tsp salt
(E)
50g dried cranberries (pre-soaked in water for 10 mins, pat dry)
1/3 tsp cinnamon powder (will use more next time)
Method:
1) In large mixing bowl, add (A), use a hand whisk to beat till sugar dissolved. Add (B), mix well.
2) Add (C), mix well.
3) Sieve in (D), using a rubber spatula to fold in the flour mixture. Add (E), mix well (do not over mix).
4) Scoop batter into paper cups (the batter is rather dry) till about 60-70% full, bake in preheated oven at 180C for about 15-20 mins (depending on the size of the cup, my smaller cups were done in slightly over 15mins) until top becomes golden brown.
橄榄油版本的
ReplyDelete肯定很健康
吃多也不怕:)
听起来好特别呢(^_−)−☆
ReplyDelete放青苹果的蛋糕我没试过叻
很健康的小蛋糕，吃多也没有罪恶感喔：）
ReplyDeletei know i will like this too, aiyah, no apple at home, otherwise i prepare this immediately..
ReplyDelete苹果，蔓越莓，橄榄油 - 全都是健康的材料，而且味道又美味 ^_^
ReplyDelete原来橄榄油可以这样用， 算比较健康的蛋糕， 有机会要试试！
ReplyDelete很特别的食谱，但是橄榄油做蛋糕和面包，有一种“特殊”味道，我有点怕怕。。
ReplyDelete如果换成corn oil，ok 吗？
看到你的蛋糕，又有一股想马上去做来吃的冲动。这个真的很好吃，强力推荐给大家！
ReplyDeleteThis comment has been removed by the author.
ReplyDelete鲸鱼,
ReplyDelete加入水果，真的吃多也不怕。
J.O，
试过用红苹果烘培，比较起来觉得放青苹果较香脆。
Joelyn,
完全同意。这个当小点心很不错。
Sonia，
I think we have the same taste buds, hehe.
Esther,
你也做个王子们尝尝看。
Min，
我还挺喜欢用橄榄油来做烘培的，我家的橄榄油99%是用来做烘培用的。从blog里对你的了解，我相信你会喜欢这个小蛋糕。
Siew Hwei，
当然可以换成corn oil。可能我没那么敏锐，我没有吃出用橄榄油味道有什么分别。
SSB，
谢谢你的分享。下次做你也试试用杯子来烤，除了可以缩短烘烤时间，蛋糕不要切也可以避免苹果丁掉出来。
Hi Angel
ReplyDeleteJust baked this. I think my flavouring not enough. May be my red apple not sweet enough? :-) I agree that the cinnamon amount can be increased. When its baking, the smell of cinnamon n apple is so nice :-)
Btw, my sugar don't seems to be able to dissolved so I proceed to add in the eggs. Does this affect the taste?
Hi lihuan,
ReplyDeleteGreen apple is more suitable in baking, next time you try to use green apple, it will be more flavourful.
Did you use fine sugar?I think it's ok because after adding the egg you will still whisk the mixture so eventually the sugar will be dissolved.