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Buttermilk cake

updated

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Ingredients for 1 servings:

  • 125 ml buttermilk
  • 100 g sugar
  • 2 eggs
  • 200 g Flour, + 1/2 pack of baking powder
  • Salt
  • ½ lemon(s) – grated zest
  • 250 ml cream substitute (Rama Cremefine for whipping)
  • 100 g almond(s) (flakes)
  • 100 g sugar
  • 60 g desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with crispy coconut/almond topping

Beat the eggs and sugar until very creamy, stir in the salt, lemon zest and the flour mixed with the baking powder along with the buttermilk. Spread the batter into a prepared tin (I use a 24 cm square ring tin). Heat the Rama Creme fine with the sugar and stir in the desiccated coconut and the almond flakes. Let it simmer briefly (about ½ min) and then spread the topping spoonful by spoonful onto the cake batter. Bake in a preheated oven at 160°C fan-assisted for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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