A classic recipe made with a delightful twist by adding creamy Kiri® Professional Cooking & Spreading and ground almonds, perfect for those who appreciate a traditional treat with a special touch.
Butter cake
Portions
-
+
Preparation time
60
minutes
Cooking time
80
minutes
Price category
–
Ingredients
The cake
- 100 g cake flour
- 15 g cornstarch
- 20 g ground almonds
- 3 g baking powder
- 112 g icing sugar
- a pinch of salt
- 80 g whole eggs
- 60 g cultured butter
- 60 g Kiri® Professional Cooking and Spreading
- 50 g raisins
The syrup
- 26 g water
- 17 g granulated sugar
- 20 g rhum
Preparation
The cake
- First, mix the dry ingredients.
- Add the eggs, butter and Kiri® Professional. Mix until well-combined.
- Transfer to a bowl and stir in the soaked raisins.
- Pour the batter in a cake tin lined with baking parchment. Bake at 210°C for 18 minutes.
- After 18 minutes, cut a slit in the length of the cake. Lower the oven temperature to 180°C and bake for 42 minutes until a stick inserted in the cake comes out clean.
The syrup
- Warm the water and sugar in the microwave. Add the rhum and mix.
Assembly
- Transfer the hot cake on a rack and brush generously with syrup.
- Serve once the syrup is all soaked up and the cake has cooled down.
Butter cake
A classic recipe made with a delightful twist by adding creamy Kiri® Professional Cooking & Spreading and ground almonds, perfect for those who appreciate a traditional treat with a special touch.
|
Portions 8 |
Preparation time 60 minutes |
Cooking time 80 minutes |
Cost per person € |
|
Ingredients The cake
The syrup
|
Preparation The cake
The syrup
Assembly
|
Nutrional values
per 100g:
No nutrition values available
