Friday, 28 April 2017

BURNT BUTTER CAKE with Sultanas.

This scrumptious unusual cake recipe was given to me by a cousin in the US. You do need to start the day before, or in the morning to make in the afternoon. The nutty smell of the butter as it is burning is just amazing. But you must be careful and you must not stop stirring!

In a heavy bottomed medium saucepan, place 6 oz unsalted butter. Melt on a medium heat until it starts to froth up, stirring continuously. Keep stirring for at least another 5 minutes, still on medium heat until it is nicely brown and smells divinely nutty. [see photo on my Blog]  Remove from the heat and pour into a bowl to cool, then place in your fridge until it sets.  Bring back to room temperature when you are ready to start. It is so soft and a beautiful colour. See pic on my Blog.
It is very easy, if you follow the instructions, but too hot and it will go black, ditto if you stop stirring. 

Pre heat your fan oven to 160C and generously butter a 1lb loaf tin, I like to place a small parchment strip through the centre, hanging over the side to help lift it out]

5 oz caster sugar
3 medium eggs
6 oz plain flour
1 heaped teaspoon baking powder
2 tablespoons whole milk or buttermilk - you know I used buttermilk!
1 scant teaspoon vanilla extract or vanilla bean paste
4 - 6 oz sultanas

Cream the butter and sugar until fluffy and add the eggs one at a time, along with a teaspoonful of the flour.  Add the flour and BP, along with the milk and vanilla, then beat well. Add the fruit, then tip into your prepared loaf tin. Bake for about 50 - 60 mins, but keep an eye on the cake and if it browns too much, turn the oven down a tad before the end.

Cool in the tin for about ten mins before transferring to a rack. Dust generously with icing sugar before tucking in, if you wish. The texture of this delicious cake is very soft and I guarantee you will love it! I took the above to a bridge afternoon and it disappeared in seconds, everyone loved it and wondered what the flavour was!

Burnt butter does make a wonderfully light, flavourful cake and this base recipe [minus the sultanas] can be used on its own, or with other variations, the choices are many! 


1 comment:

  1. Thank you - this sounds delicious! I think I will use my smallest Pyrex saucepan for browning the butter, so it can then go right into the fridge for the cooling and setting part. I'm glad you suggested making this cake without fruit, as I think I will try that first. Yum!