There is nothing light and airy about this butter cake. It is rich, dense and buttery giving it a beautiful moist texture. I can’t imagine them ever drying out but to be honest they are never around long enough to find out. I usually bake mine as small individual cakes so that I can freeze them but you could use a loaf tin or a normal cake tin. You would just need to increase the cooking time to about 55 – 60 minutes.
CLEMENTINE & ALMOND BUTTER CAKE
Yield:8 large muffins
- 175gbutter, softened
- 175gcaster sugar
- 3 large eggs, beaten
- 175gself-raising flour
- 3 tblsp ground almonds
- 3 tblsp single cream
- juice from 2 clementines
- 2 tblsp caster sugar
- Preheat oven to 180° C (350° F).
- Prepare muffin tin or if using a cake tin, grease and line the base with baking parchment. An 18cm/7 inch round tin is about right.
- Using a fine grater, grate the rind from the two clementines and add to the caster sugar.
- If you want to intensify the orange flavour a bit more – you can whizz the sugar and zest a couple of times in a food processor to release the oils but no harm done if you miss this step.
- In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy.
- Gradually add the beaten eggs to the mixture, beating well after each addition.
- Gently fold in the self-raising flour, followed by the ground almonds and the cream.
- Spoon the mixture into the muffin cases or prepared tin.
- Bake for 30 minutes (muffin size) or 55 – 60 minutes for a large cake, or until a fine skewer comes out clean.
- Leave to cool slightly.
- Meanwhile, make the glaze.
- Put the clementine juice into a small saucepan with the caster sugar.
- Bring to the boil, then reduce the heat and simmer for 5 minutes.
- Brush the glaze over the cakes until it has been fully absorbed.