baking & roasting

Butter cakeServes 20Ingredients:Cake mix:400 g flour40 g soft butter150-200 ml lukewarm water30 g fresh yeastor 1 1 /2 sachets dried yeast50 g sugarA pinch of salt1 egg yolkTopping:125 g soft butter2 tsp vanilla sugar100 g sugar150 g flaked almondsMethod:1. Place the flour, butter, crumbled yeast, sugar, saltand egg yolk in a mixing bowl. Add enough milk toblend into a smooth velvety dough.2. Leave to prove for about 20 minutes at roomtemperature. Punch down, then roll out on a bakingtray and leave to rise for another 20 minutes. Whenrisen make indentations in the top with your fingers.3. To make the topping, mix the butter with the vanillasugar and half of the sugar. Using two teaspoonsdrop small portions into the indentations. Sprinklethe remaining sugar and flaked almonds over thetop.4. Leave to rise for another 10 minutes before bakinguntil golden.Setting: Fan plus ConventionalTemperature: 160–180°C 180–200°CShelf level: 1 1Duration: 25–30 minutes 20–25 minutes+ pre-heatingTipAutomatic ➔ Baked goods ➔ Cakes ➔ Butter cakeHome made vanilla sugarTo make your own vanilla sugarsplit a vanilla pod lengthwiseand then cut each half intoquarters. Place in a sealed jarwith 500 g of caster sugar andleave for 3–4 days before using,to allow the flavours to blend.The pulp can be scraped out ofthe pods for an even moreintensive flavour.50