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Wolfberries Streusel Cake / 脆面櫻桃蛋糕


All-purpose flour 1 cup
Self raising flour 1/2 cup
Castor sugar 3/4 cup
Baking powder 1 tsp
Salt 1/2 tsp
Eggs(separate 2 white for meringue) 3
Melted butter 100g
Warm milk 100g
Vanilla extract 1 tsp
Almond syrup 1 tbsp
Wine seasoned dried cherry 8

- 60g dried cherry pre soak with 60ml Ning Xia Hong (wolfberry wine) and a tablespoon of golden syrup


All-purpose flour 180g
Sugar 80g
Vanilla essence 1 tsp
Ground toasted walnut 30g
Cold salted butter, cut into small pieces 160g


1) Stir together the flour, sugars and powdered walnut. Add the butter and rub with fingertips until the mixture resembles breadcrumbs. Set aside.


1) Preheat oven to 180° C. Grease and line a 7 x10 inch baking pan.
2) In a bowl, stir together both the flour, castor sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat until evenly moistened. There should be no lumps or dry spots. Do not over beat. Fold in meringue.
3) Spoon the batter into the prepared baking tin and spread evenly. Arrange the seasoned wine cherries in, from the pan sides to the center. Sprinkle evenly with the streusel mix over the batter surface.
4) Bake until the topping is golden brown, 40-45 minutes. Transfer the streusel cake to a wire rack and let cool for about 20min. Top with Maple icing coating. Serve cake cut into wedges slice.


麵粉 1 杯
自发麵粉 1/2 杯
幼糖 3/4 杯
发粉 1 茶匙
1/2 茶匙
鸡蛋(取 2 个蛋清打发) 3
牛油 100g
温奶水 100g
香草精 1 茶匙
杏仁糖浆 1 汤匙
Wine seasoned dried cherry 8

- 酒泡樱桃脯 (寧夏红酒 60克 泡 80克 樱桃脯, 加入1匙糖漿)

脆面材料 (鋪上剩餘蛋糕混合物)

麫粉 180克
白砂糖 80克
香草精 1 茶匙
核挑仁碎 30克
牛油 160克


1)將牛油切粒混合麫粉成麫包糠狀. 拌入糖, 核挑仁碎及香草精放入雪櫃備用.


1) 備焗爐 180° C. 先在 7 x 10" 蛋糕模底鋪牛油紙, 旁邊直掃溶牛油.
2) 牛油置溫牛油清, 加入糖攪至鬆軟. 慢慢加入蛋液, 奶水混合.篩入粉類, 拌好.
3) 再鋪上剩餘蛋糕混合物, 上鋪滿脆面.
4) 將蛋糕烤40-45分鐘佐佑或用竹籤插入中心位置若竹籤不沾黏即可.