Fluffy buttermilk cake

Ingredients for 1 servings:

• 4 eggs
• 330 g sugar
• 500 ml buttermilk
• 500 g flour, type 550 or other
• 1 ½ packets of baking powder
• 50 g butter
• Cinnamon
• 2 tbsp desiccated coconut for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick, easy, also very popular with children

Beat the eggs until frothy, then add the sugar and mix until creamy. Slowly add the buttermilk, continuing to mix. Finally, combine the flour and baking powder and stir in. Pour the batter onto a large baking sheet lined with baking paper and spread it evenly. Bake at 175°C for about 20 minutes (oven dependent). When it is lightly browned and has risen nicely, it is ready. Melt the butter and brush the hot cake with it, then sprinkle with a little cinnamon and desiccated coconut. The cake is delicious warm or cold and will keep in a Tupperware container for a few days. You can also use 1050 wheat or spelt flour, but I would use a little less, as otherwise the cake quickly becomes too dry.