Ingredients
Equipment
Method
- Preheat the oven to 170°C (340°F) and butter a 9-inch springform or deep tart pan, dusting with flour.
- Cream the softened butter and sugar in a large mixing bowl until pale and fluffy.
- Add the egg yolks one at a time, mixing thoroughly after each addition.
- Sift the flour and baking powder into the bowl and gently fold together until just combined.
- If using, stir in the optional rum for added flavor.
- Transfer the dough to the prepared pan, pressing it down evenly.
- Beat the extra egg yolk with a teaspoon of water and brush the mixture over the cake's surface.
- Bake for 40 to 45 minutes until the top is a deep golden brown.
- Allow the cake to cool completely in the pan on a wire rack before slicing.
Nutrition
Calories: 380kcalCarbohydrates: 35gProtein: 4gFat: 26gSaturated Fat: 16gCholesterol: 116mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 900IUCalcium: 20mgIron: 1mg
Notes
Use the best quality salted butter for the best flavor. This cake tastes better after a day or two, and it stores well at room temperature for up to 5 days. Freeze for up to 2 months wrapped tightly in plastic wrap and foil. Variations include adding citrus zest, almonds, chocolate chips, or lavender honey for a unique twist.
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