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.