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.