But­ter cake

Landscape (UK) - - In The Garden -

Serves 9-12

300g soft­ened un­salted but­ter, plus extra for greas­ing 250g caster sugar 4 eggs 250g self-rais­ing flour 2 tsp bak­ing pow­der 2 tbsp dou­ble cream ic­ing sugar, for dust­ing Pre­heat the oven to 180°C/gas mark 4, and grease and line a loose-bot­tom 20cm square cake tin. In a large mix­ing bowl, cream the caster sugar into the but­ter for 3-4 mins, un­til creamy and smooth. Beat in the eggs, one at a time, then sift in the flour and fold into the mix­ture. Add the bak­ing pow­der and dou­ble cream, and stir. Trans­fer the mix­ture to the tin and level out to fit. Bake for 30-35 mins, un­til risen and golden and an in­serted metal skewer comes out clean. Al­low to cool in the tin, then place on a serv­ing plate. Dust with ic­ing sugar, us­ing a sieve, be­fore serv­ing.

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