John Myers
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Fine Bowl Cake ….
The perfect fine bowl cake …. recipe with a picture and simple step-by-step instructions.
- 1 size Vanilla pod
- 0,5 size Lemon untreated
- 125 g Butter
- 50 g Sugar
- 1 pack Vanilla sugar
- 3 piece Eggs size M
- 1 pinch Freshly grated nutmeg
- 250 g Wheat flour
- 1 tsp Baking powder
- 30 ml Milk
- 50 g Ground almonds
- Spread the liquid fat into a small cup cake tin and sprinkle with almonds. Knock out the excess and set aside.
- Score the vanilla pod lengthways. Scrape out the pith. Wash the lemon with hot water and pat dry, rub off the peel.
For the dough….
- 3 ….. Beat butter with sugar and vanilla sugar on the highest setting until the sugar has dissolved.
- Stir in eggs one at a time.
Note:
- The cream must be completely smooth before the next egg is added.
- Quickly fold in the pulp of the vanilla pod, grated lemon zest and nutmeg.
- Mix flour and baking powder (1 level teaspoon) and sieve. Alternate with milk, add spoon by spoon to the dough until it falls off the spoon and tears with difficulty.
- Fold in excess almonds from spreading. Pour the batter into the cake pan. Slide into the cold oven on the middle rail. Bake at 175 degrees for 60-70 minutes.
- If desired, dust with powdered sugar or glaze with apricot jam.
- Actually just simple – but irresistible. This cake tastes very good even with a frosting.
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