Cooking Time required : 15minutes
りんごパウンドケーキ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こしお気に入りに追加
- Apple : 1 piece
- pancake mix : 150g
- Cream cheese : 100g
- Unsalted butter : 70g
- egg : 2 pieces
- (A) Sugar : 大さじ1
- (A) lemon juice : 大さじ1
cut an apple
Cut the apples into quarters, remove the seeds and cores and slice thinly.
Seed and core the rest of the apples, peel and cut into 5 mm wide ginkgo slices.
heat the apples
Place all the apples in the same heatproof dish.
Put (A) in a bowl and mix.
Lightly wrap and heat in a 600W microwave for 3 minutes.
melt the butter
Heat the unsalted butter in the microwave at 600W for 30 seconds.
Mix and melt the butter.
cut cream cheese
Cut half the cream cheese into cubes.
Heat the rest of the cream cheese in a 600W microwave for 15 seconds, then knead with a rubber spatula until creamy.
make the dough
Crack one egg at a time into the kneaded cream cheese and mix well each time.
Add melted butter and pancake mix and mix each time.
Add diced cream cheese, peeled apple, and leftover lemon juice, and mix with a rubber spatula.
bake in an oven
Pour 5 into a mold lined with a cooking sheet.
After smoothing the surface, arrange the apples with skin on and bake in the oven at 170℃ for 40 minutes.
・Unsalted butter can be substituted with 70ml of salad oil.
・It's also delicious if you add cinnamon powder to your liking.
・Use an 18 cm pound cake mold.
・By adding lemon juice and heating, the red color of the apple skin can be left clean. It adds sourness and tastes better.
・If the unsalted butter does not melt completely, heat for an additional 10 seconds at a time.
・If you remove the heat without removing it from the mold, it will become hollow, so remove it while it is still hot.
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