“Le Cake” is a cake, yes, but the fun bit is that in French that cake is called “un cake”. It is close to what it referred to as a butter cake I guess. It is firm, yet not dry, has crunchy edges, is simple in taste and delicious.
Le Cake allows for different flavours: lemon, sultanas (soaked in tea or rum) or candied fruits. My favourite us the lemon version.
Preparation: 15 minutes, cooking: about 45 minutes
Ingredients
- 200 g of soft butter
- 250 g of caster sugar
- pinch of salt
- lemon zest (about 1 teaspoon) – if you prefer sultans or candied fruits, use 100 g of them
- 3 eggs
- 300 g flour
- 1/2 tsp of baking powder
Method
- Butter and flour a log tin. Preheat the oven to 170°C.
- Cream the butter (use the flat beater of your kitchenAid or a spatula and elbow oil).
- Add the sugar progressively while mixing.
- At this stage, it is probably better to mix manually or some of the mix wil remain on the side of the bowl. Add the egg one after the other one mixing in between. Then, add the lemon zest and salt (if adding sultanas or candied fruits, add them with the flour to ensure they do not sink at the bottom).
- Add the flour and baking powder (and sultanas /candied fruits if doing that version). Mix well starting from the middle of the bowl and extending to the outer edge.
- Transfer to the prepared tin
- Bake for about 45 min until cracked on top and golden. A baking needle inserted through the crack should come out dry.
- Remove from the oven and turn over a wire rack, allow to cool down before serving.
This cake keeps for a few days easily. It makes a great treat for lunch boxes.
I posted this recipe some time ago. I recently did this cake with a lemon icing. To make the icing mix about 1 cup of icing sugar with a little lemon juice, adjust lemon juice or icing sugar (use a whisk) until you get a slightly runny paste. Then pour on the top of the cake.
