I love it when you try a new recipe and you just know, as soon as you take a bite of it, that it will become one of your regular cakes that you will make again and again.
Today’s recipe is one of those.
It is a very simple Dutch Butter Cake made with ingredients I always have in my cupboards. I would describe it as being like an almond flavoured shortbread with a slightly cakeier, chewy base.
The original recipe called for it to be made in a spring form cake tin but I felt it worked better in a muffin tin cut into chunky squares…I’m on my second piece already!
150g of unsalted butter or margarine, at room temperature
200g of caster sugar
1-2 teaspoons of almond extract
1 egg, beaten
200g of plain flour
Half a teaspoon of baking powder
How to make it
- Begin by preheating your oven to 180°C/ Gas Mark 4
- Grease your muffin tray
- In a mixing bowl, combine the butter, sugar and almond extract until light and fluffy
- Add the egg and mix well
- Finally add the flour and baking powder and combine until a stiff dough has been formed
- Spoon this into the muffin tray and press down
- Bake for about 35 minutes or until the cake is golden brown
- Allow to cool and then serve with a large tea
I will be back tomorrow with my final recipe and we will also know the two finalists!