I realised I bake lesser cakes these days. Decided to bake a butter cake to satisfy myself, by using the remaining salted butter.
One slice for myself, another for the girl. 🙂
Recipe (adapted from SCS MY)
110g all purpose flour
1tsp baking powder
125g salted butter (room temperature)
1tsp vanilla extract
80g fine sugar
2 large eggs
60g walnuts, processed till fine in a food processor
30g walnuts for toppings
Grease a 6′ baking tin with butter. Sift flour + baking powder and set aside. Cream butter, vanilla extract and sugar till fluffy and pale. Add egg one at a time. Cream well till well combined. Fold in flour mixture, ground walnut and milk and combine well.
Transfer batter into greased baking tin. Bake inn preheated oven at 180d for 30-35mins.