a simple butter cake
Posted on | October 4, 2009 | No Comments
i spotted this recipe yesterday morning in the weekend australian magazine…..in the always-excellent column by david herbert.
i love his recipes….usually very simple and unpretentious and they cut right to the heart of things.
you can flavour this cake as you like.
i used a tsp of vanilla extract AND a tsp of vanilla paste (full of the seeds, yum!) AND caster sugar that had been marinating luxuriously in fresh vanilla pods for weeks and weeks.
i made a very quick runny icing from icing sugar, melted butter, orange zest and orange juice and drizzled that over the warm cake.
in retrospect, i think a drop of orange oil or orange extract would be a great addition.
it was so quick and easy to mix up that i had to turn the oven on to pre-heat quite in advance of the mixing!
it’s a great little cake if you have sudden visitors or if you forget that they are coming until an hour beforehand.
All-In-One Butter Cake
Ingredients
- 185g unsalted butter
- 185g (3/4 cup) caster sugar
- 3 eggs lightly beaten
- 185g (1.5 cups) self-raising flour, sifted
- 1 tablespoon ground almonds, optional (i didn’t have them and the cake was fine)
Directions
- preheat oven to 180C.
- grease and line an 18cm round cake tin. i used a silicon pan.
- put all ingredients in a large bowl and beat with a wooden spoon until just combined.
- don’t overmix….just stir it long enough to make it smooth.
- spoon mix into tin and smooth the top.
- bake for 45 to 50 minutes.
- cake is cooked when risen and golden….the top should spring back when lightly touched with fingertip…..a skewer should come out clean.
- let cake sit for five minutes, then run a knife around edge of tine to loosen sides and turn out onto a wire rack.
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