今天很生气，因为手脚和头脑都不一致。整个早上都Kelam Kabut， 不懂在想些什么。竟然蛋糕卷失败到一败涂地。我连看都不要看就请垃圾桶吃吧。不只一个是两个啊！第一个烘太久，颜色很错了。第二个明明是有机会上市的竟然关键时刻，拿出炉时，手笨拙到整盘terbalik，掉在地上了，请底板吃。拿上来中间破了，又请垃圾桶吃多一餐。我妈知道一定骂我骂到臭头，浪费食物，以后没有得到吃才知道。今天都怪手脚不灵活，没新产品上市，就介绍一个之前的作品， 打翻东西是吗。。mmm。。来个Upside down cake 怎么样！！
Ingredients:
35g coarsely chopped unsalted pistachios
220g firmly packed light brown sugar (I used 180g)
330g pear unpeeled cored ,s sliced thinly (1 large pear)
185g butter softened
3 eggs
35g plain flour
210g ground almonds
Methods:
Preheat oven to 200 C. Grease 22cm round cake pan, line base with baking paper.
Combine nuts and 2 tablespoons of the sugar in a small bowl, sprinkle over base of the pan and top with pear slices.
Beat butter and remaining sugar in a bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and ground almonds.
Pour mixture into pan; bake about 35 minutes. Stand cake in pan for 10 minutes before turning onto wire rack. Serve cake warm or cold.
Reference : Women’s Weekly, Masterclass : How to bake the perfect cake pg 138
