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Sunday, April 25, 2010

Scottish Butter Cake - Trial Baking for Reception

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

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.