This is a luscious, buttery cake that isn’t too sweet. It’s my nearest and dearest’s favourite cake and the one he will always suggest when I ask what sort of cake he’d like me to make.
I’ve now adapted it to reduce the sugar and use stevia. I’ve tried Natvia ‘Icing Sugar’ mixture, but found it too sweet for our liking, so just go with plain icing sugar. You could just sprinkle with icing sugar to reduce the sugar quantity.
I use the butterfly to get the butter sugar and egg really pale in colour and very fluffy. To remove batter from the butterfly when ready to spoon into tin, you need to squeeze and slide very clean fingers from bottom to top of the butterfly sides and scrape onto the side of the bowl. Messy, but it does save all that waste.
This is a double recipe using a small bread tin – 25 cm long, 11 cm wide and 10 cm high. halve the recipe (use 2 eggs) if using a regular orange tin.
- 195g softened butter
- 90g caster sugar
- 40g stevia (Nativia or Organic Stevia)
- 3 eggs
- 240g SR flour
- ½ tsp baking powder
- zested rind and juice of 1 lemon or half an orange (around ¼ cup only)
- ¼ cup buttermilk
- Preheat oven to 180C.
- Grease and line sides of small bread tin (this is a large cake)
- Place butterfly into Thermomix bowl
- Weigh in butter and sugar
- Beat on speed 2 for 10 seconds or so to incorporate.
- Scrape down and beat on speed 3-4 for 20 seconds.
- Add one egg and beat a further 30 seconds on speed 3.
- Add another egg and beat for one minute on speed 3
- Add flour, baking powder, last egg, juice, and buttermilk and mix gently on speed 1 - 2.
- Scrape down and remove butterfly - scrape as described above.
- Add zest and mix with spatula until all incorporated.
- Spoon in to prepared cake tin and bake for 45 to 50 minutes.
- Cool on a rack then ice with Lemon or Orange Icing
- 1½ cups icing sugar
- 30g butter, softened
- Juice and rind of half an orange or 1 lemon
- Blend together in a bowl or in Thermomix on speed 2 to 3 until well mixed.
- Spread on cooled cake.