This week's recipe is for a really, really good cake that I must have made a thousand times over the years. I remember discovering it in a Vogue Wine And Food Cookbook from 1991 when I was first living out of home and it seemed quite sophisticated to me (probably because it wasn't the usual chocolate). It's very easy and has a great texture. I think you'll like it.
Have a lovely week, love from Jane xx
What you need:
- 2 cups of brown sugar
- 2 teaspooons of baking powder
- 2 cups of plain flour, sifted
- 125g butter
- 1 teaspoon of bicarbonate soda
- 1 cup of milk
- 1 egg, beaten
- 1 teaspoon of nutmeg
What you do:
- Preheat the oven to 180C.
- Grease a 20cm round cake tin and line with baking powder.
- Combine the brown sugar, baking powder and flour in a large bowl.
- Rub in the butter until the mix looks like breadcrumbs.
- Spread half of the mix over the base of the prepared cake tin.
- Dissolve the baking soda in the milk.
- Add the beaten egg and nutmeg to the milk.
- Pour the milk into the remaining sugar and flour mixture and stir together well.
- Pour this mix into the cake tin on top of the first lot of crumbs.
- Bake for an hour or until a skewer inserted into the middle of the cake shows it's cooked.
This cake is delicious served with thick cream or Greek yoghurt, or icecream of course.