在各种印度菜之前，先来个小甜点。
记得Phoebe说牙叔不是很爱甜食，但是很喜欢樱桃杏仁蛋糕
。
Blog 66里贴了这个菜谱
http://www.freddiemercury.com/askphoebe/index.php/blog-66/Cherry and Almond Cake Recipe
樱桃杏仁蛋糕
CHERRY AND ALMOND CAKE RECIPE by Peter Freestone
配料：
110 gm plus 1 teaspoon softened butter
110克加一茶匙软黄油
150gm caster sugar
150克细砂糖
3 large eggs
3只大鸡蛋
85 gm ground almonds
85克碎杏仁片
40 gm plus 2 teaspoons self-raising flour
40克加两茶匙自发面粉（那个词也有说是低筋面粉的）
110 gm glace cherries
110克糖渍樱桃
1 teaspoon vanilla essence
一茶匙香草香精（就是以前说的香兰素吧？）
步骤：
- Preheat the oven to medium 180C, 350F orgas 4.
将烤箱预热，中火，180摄氏度或350华氏度或第四档火
- Use the teaspoon of butter to grease a 15cm x 7cm round cake tin. Sprinkle the 2 teaspoons
flour into the tin and shake it until theflour is evenly spread. Tip out any remaining flour.
将一茶匙黄油抹在的圆蛋糕模子上。取两茶匙面粉撒入模子，并晃动模子使面粉均匀铺在模子上。将多余的面粉倒出。
- In a mixing bowl beat the butter with awooden spoon until it is pale and creamy. Add the sugar and beat until itbecomes creamy again.
将黄油倒入搅拌碗中，用木勺搅打黄油，直至颜色变浅、变成奶油状。然后加入白糖继续搅打，直至再次变为奶油状。
- Beating continuously, add the eggs one ata time making sure they are incorporated completely. Alternate the eggs with atablespoon of the chopped almonds.
不停搅打，同时将鸡蛋逐个打入，并确保鸡蛋完全打匀。将一汤匙碎杏仁拌入蛋液。
- Once all the almonds have been mixed in,fold in the flour, cherries and vanilla essence.
当所有杏仁都被拌入后，加入面粉、樱桃、香草香精并搅拌。
- Empty the mixture into the prepared caketin, gently tapping the tin on a hard surface to make sure it settles evenly.
将面团全部倒入备好的蛋糕模子里，轻轻敲打模子的硬边，以确保面团均匀落在模子里。
- Put in the oven and bake forapproximately 50 minutes or until a dry skewer comes out clean when it isinserted into the cake.
将模子放入烤箱，焙烤约50分钟，或者可以将干的扦子插入蛋糕，如果取出后扦子还是干净的，就说明烤好了。
注：一汤匙＝ 15 c.c.（1cc约为1毫升） 一茶匙＝ 5 c.c.
今天先发这篇，以后有空了再接着翻别的。
