The Basics – A beautiful butter cake for visitors
When I moved to the country six years ago Mum advised me to master a basic cake recipe so whenever visitors came over there was something freshly baked at the ready. What’s wrong with a packet of biscuits I thought? But actually, it is really lovely to give people something home-made if they take the trouble to visit. Especially when you life half an hour out of town.
This is one of the most useful ‘basic’ recipes I can think of. Pretty much bomb-proof and seriously delicious, it is based on the traditional French butter cake ‘quartre-quart’ recipe so the quantities are easy to remember and the method is tres simple. Plus of course – it is delicious!
Basic butter cake with raspberries
250g butter, room temperature
250g caster sugar
1tsp vanilla paste
250g self raising flour
1 cup raspberries
Preheat oven to 180C and butter a 20cm springform cake tin. Cream butter and sugar together until pale and fluffy. Add the vanilla and then the eggs one at a time, beating well between each addition. Fold through the flour and finally the raspberries. Bake for about 35 minutes. It will be ready with the sides of the cake are just beginning to pull away from the cake tin and a skewer inserted in the middle comes out clean.
Let cool on a wire rack.
- You can skip the fruit in this cake and make it as a beautiful plain vanilla cake. This served with warm chocolate sauce and ice cream is my husband’s ideal dessert. Otherwise swap the raspberries for apples, pears, plums or any other fruit.
- Instead of vanilla, you could add a teaspoon of finely grated orange rind, some mixed spice or a tablsepoon or two of cocoa.