Butter Cake - topped with almond and pecan
I love this butter cake recipe - it is not too sweet nor too buttery. Hubby loves this cake so I have had the chance to perfect it through years of practice.
We love the combination of crunchy sides, soft buttery centre and the crispy almond top - esp when fresh out from the oven. These days, I like to add a ring of pecan halves - so pretty!
Video link: https://youtu.be/HSRF-BclQuU
INGREDIENTS (use a 20 cm baking tin)
100 gm butter (reduce to 75 gm for a low fat diet)
100 gm sugar (cream with butter) (reduce to 75 gm)
30 gm sugar (beat with egg white)
3 eggs (separate yolk from white)
180 gm cake flour
1 tsp baking powder
1 tsp vanilla essence
12 pecans
almond flakes
METHOD
Pre-heat the oven to 180°C.
Beat butter and sugar till white & fluffy. Either beat by hand or with an electric whisk.
Add egg yolk one at a time and continue beating until creamy.
Sift the cake flour with baking powder. Fold in the flour mixture. Set aside.
Beat egg white and sugar in a clean dry mixing bowl till stiff.
Pour beaten egg white mixture (1/3 at a time) into the batter and stir in to mix well.
Pour the mixture into a round (20 cm) baking tin.
Smooth the top and decorate with a ring of pecans and pile almond flakes in the middle and along the sides.
Bake at 180°C for 35-45 mins.
Test for doneness by inserting a skewer in the middle. It should come out clean.