February 2019 Monthly Recipe / Crab with Crème Fraîche and Roe

Kefir buttermilk cake

This buttermilk cake recipe is for a round 23cm tin, but the measurements can easily be adjusted for different-sized cakes, making it perfect for creating tiered cakes. Simply scale up or down the ingredients depending on the size of each layer you want to bake. For tiered cakes, select two or three baking pans of varying sizes, and follow the steps below. This classic cake can reflect the seasons by incorporating fresh fruit or flowers to decorate.

Ingredients

For the cake:

• 255g butter, at room temperature
• 425g caster sugar
• 1 vanilla pod (seeds only)
• 1/2 tsp salt
• 2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 375 eggs, approx 5-7 depending on size (tip, whisk eggs together and then weigh and add or remove as needed)

For the icing:

• 300g butter
• 600g icing sugar

Method

Prepare your pans by greasing and lining the base and sides of your 23cm round cake tin (or chosen tin size for tiered cakes) with baking paper.

Mix the base ingredients by adding the softened butter, caster sugar, vanilla, salt, baking powder, and bicarbonate of soda to the bowl of a stand mixer. Beat on low speed until creamy, then increase to medium-high and continue beating for about 5 minutes, until the mixture is pale and aerated. Scrape down the sides and paddle attachment as needed.

Gradually add the eggs, beating after each addition until fully incorporated and the mixture is emulsified.

Sift one-third of the flour over the batter and gently fold it in. Add half of the buttermilk and fold again. Repeat with the remaining flour and buttermilk. Mix only until the batter is smooth and well combined—avoid overmixing to keep the cake light and airy.

Pour the batter into your prepared tin and smooth the top. Bake at 180°C (160°C fan) for approximately 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the icing by beating sifted icing sugar and butter together with your chosen flavouring if using. If needed, add 2-3 tbsp of boiling water to loosen and beat until smooth.

If you’re creating a tiered cake, repeat the process with adjusted measurements for each pan size. Once baked and cooled, stack the cakes, ice by spreading icing across the cake using a palette knife, and decorate with seasonal fruits or fresh flowers.