Nice cake...delicious cake...and it's Nutella again... Wonderful...
These are for my friends...they can't just see what i bake...they have to join me enjoy the luxurious taste of this nutella cake...and together we gain weight...hikhikhik sorryyyyy.... anyway, glad they like it...
I bake another one specially for a friend, Honey, on her 41st birthday...
Ok friends....here's the recipe for you to try...Please try...this is good...
Use any marble cake resipi pun blh.....
Nutella Marble Pound Cake
Yield: 1 (9 x 5 Inch) LoafPrep Time: 20 minsCook Time: 1 hr 10 mins
Folks are crazy for this creamy, chocolate spread made from cocoa and ground hazelnuts called Nutella which is marbled through this moist pound cake.
Ingredients:
1 1/2 Cups All-Purpose Flour
4 Large Eggs At Room Temperature
2 Teaspoons Pure Vanilla
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Sticks Butter (1/2 Pound) Softened (227gm)
1 1/4 Cups Sugar
1/2 Cup Nutella Spread
3 Tablespoons Unsweetened Cocoa Powder
Directions:
Preheat the oven to 325 degrees F and lightly grease a 9 X 5 inch pan (or equivalent sized ring pan).
In a large bowl, beat together the butter and sugar until fluffy.
Beat in the eggs one at a time and then add the vanilla.
Mix together the flour, baking powder, and salt, and add this to the egg/butter mixture in three batches, beating just until mixed.
Remove one third of the mixture to a separate bowl and stir in the Nutella and cocoa.
Pour half the remaining pound cake mixture into the prepared pan, then add the Nutella mixture on top, gently smoothing it to cover.
Top with the remaining pound cake batter.
Use a knife and swirl the chocolate batter through the pound cake, being careful not to not overmix.
Bake the cake for about an hour and 10 minutes or until a cake tester comes out clean.
Cool for 15 minutes then remove from the pan, and allow to cool to room temperature before serving.
Store in an airtight container for 3 to 4 days.
Thanks to:
http://www.italianfoodforever.com/2009/10/nutella-marble-pound-cake/
Nutella Marble Pound Cake
Yield: 1 (9 x 5 Inch) LoafPrep Time: 20 minsCook Time: 1 hr 10 mins
Folks are crazy for this creamy, chocolate spread made from cocoa and ground hazelnuts called Nutella which is marbled through this moist pound cake.
Ingredients:
1 1/2 Cups All-Purpose Flour
4 Large Eggs At Room Temperature
2 Teaspoons Pure Vanilla
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Sticks Butter (1/2 Pound) Softened (227gm)
1 1/4 Cups Sugar
1/2 Cup Nutella Spread
3 Tablespoons Unsweetened Cocoa Powder
Directions:
Preheat the oven to 325 degrees F and lightly grease a 9 X 5 inch pan (or equivalent sized ring pan).
In a large bowl, beat together the butter and sugar until fluffy.
Beat in the eggs one at a time and then add the vanilla.
Mix together the flour, baking powder, and salt, and add this to the egg/butter mixture in three batches, beating just until mixed.
Remove one third of the mixture to a separate bowl and stir in the Nutella and cocoa.
Pour half the remaining pound cake mixture into the prepared pan, then add the Nutella mixture on top, gently smoothing it to cover.
Top with the remaining pound cake batter.
Use a knife and swirl the chocolate batter through the pound cake, being careful not to not overmix.
Bake the cake for about an hour and 10 minutes or until a cake tester comes out clean.
Cool for 15 minutes then remove from the pan, and allow to cool to room temperature before serving.
Store in an airtight container for 3 to 4 days.
Thanks to:
http://
To order, pls place the order 5 days in advance to:
ISAURA KITCHEN
Deliciously Home-baked Delights
ZURA: H/P:019-393 4471 (SMS only)
Email : nilam72a@yahoo.com
Self pick-up : Bandar Bukit Tinggi
41200 Klang
Selangor Darul Ehsan.
Delivery services available upon request and shall be charged accordingly.
No comments:
Post a Comment