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

  1. Pre-heat the oven to 180°C.

  2. Beat butter and sugar till white & fluffy. Either beat by hand or with an electric whisk.

  3. Add egg yolk one at a time and continue beating until creamy.

  4. Sift the cake flour with baking powder. Fold in the flour mixture. Set aside.

  5. Beat egg white and sugar in a clean dry mixing bowl till stiff.

  6. Pour beaten egg white mixture (1/3 at a time) into the batter and stir in to mix well.

  7. Pour the mixture into a round (20 cm)  baking tin.

  8. Smooth the top and decorate with a ring of pecans and pile almond flakes in the middle and along the sides.

  9. Bake at 180°C for 35-45 mins.

  10. Test for doneness by inserting a skewer in the middle.  It should come out clean.

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