Umm .. creme fraiche, fresh blackberries, fresh mint - sounds good. These are the accompaniments, now I just have to make the cake. I had lunch at a really nice restaurant in the West Village last week, Highlands. We ordered Scottish Butter Cake for dessert and I was sold on trying it out for my church reception coming up on May 13th. So this is the prelim.
Next evening - this is such an easy cake to make. Here is the recipe, from mysuncoast.com
Scottish butter cake with raspberries and crème fraiche
6 egg medium organic egg yolks, plus 1 extra for glazing (I used 5 large egg yolks, plus one for glazing) 9oz all-purpose flour, sifted 6 oz granulated sugar 2 pinches of salt 8oz unsalted butter, room temperature
Preheat the oven to 375F Mix all of the above ingredients in a bowl to form a smooth dough Butter a 8-10 inch cake tin Press the dough evenly into the tin Lighty mark the surface of the dough in a criss-cross using a fork Glaze the top of the cake using the extra egg yolk Place the cake in the oven and bake for 15 minute Turn the oven down to 325F and bake for a further 10 minutes Remove the cake and let it cool for 10 minutes before tuning out
Serve with a dollop of crème fraiche and raspberries (blackberries here).
I followed the baking times and oven temps exactly and the cake turned out very well. The only difference from the recipe is I whipped the butter for a short while in my KitchenAid (maybe just over a minute) so it was easy to incorporate with the other ingredients.
The results were delicious. I'll definitely make this for the reception but I'll just leave out the mint - it seems to have collapsed in its travels from home to work.