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Buttermilk cake

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 2 ½ cups sugar
  • 4 cups flour
  • 1 tbsp baking powder
  • 2 cups buttermilk
  • 2 cups desiccated coconut
  • 1 handful of almonds
  • 1 cup whipped cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Baking without scales

Whisk together eggs, flour, baking powder, buttermilk, and 2 cups of sugar. Line a baking sheet with parchment paper and spread the batter on it. Mix the coconut flakes and the remaining half cup of sugar with the almonds and sprinkle evenly over the batter. Bake at 200 to 210°C (top and bottom heat) for 15 minutes, turn off the oven, and let the cake rest in the oven for another 5 minutes. Let the buttermilk cake cool for 10 minutes, then pour the unwhipped cream over it.

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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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