Japan Sake and Shochu Makers Association | JSS
Moist and filling cake with fruits squeezed inside!
This recipe uses a lavish amount of seasonal pear and apple. Coating the cake with sake results in a beautiful golden brown color when baked. Pear and apple make the best match with almond cake, and you can enjoy it with any drink since it is not too sweet.
|(A)┏ 1 tablespoon of lemon juice|
|┗ 1 tablespoon of sake|
|80g unsalted butter|
|(B)┏100g almond powder|
|┗ 30g flour|
|Sake as needed|
Remove the skin and the stem from the pear and the apple and slice them into a wedge shape. Then, put the two fruits in a separate bowl and sprinkle half of (A) each.
Leave the butter at room temperature. In a separate bowl, put the butter in and mix until it becomes like a cream. Then, add sugar and mix again. After the sugar blends in, put the beaten egg in a bowl over three times, and mix after each time.
Put a strainer on top of the bowl of (Step 2), sift (B) altogether, and mix roughly. Then, add half a portion each of the pear and apple in (Step 1). Spread parchment paper over the cake mold, pour the batter into it, then line up the maintaining pears and apples in turns. Put sake into a spray bottle, and spray it over the batter.
Bake at 180℃ for 60 minutes until the cake turns golden brown.