Bill’s Buttermilk Cake
We had some buttermilk (and crème fraiche) to spare from another recipe, so I put it to use in Bill’s buttermilk cake with raspberry syrup. We had strawberries from the farmer’s market, so we used those instead. Not my finest presentation, but it was well received by the household tummies.
(a not-so-great photo of a not-so-well-presented, but pretty-damn-good dessert)
125g (4 1/2 oz) unsalted butter, softened
250g (1 cup) superfine sugar
250 ml (1 cup) buttermilk
1 teaspoon vanilla extract
250g (2 cups) plain, all-purpose flour
2 teaspoons baking powder
a pinch of salt
Preheat the oven to 180C/350F. Using electric beaters (or whatever else you have handy), cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer (or your hand) at low speed, beat in the buttermilk and vanilla extract until just combined. Sift in the flour, baking powder, and salt in two batches, mixing well after each addition.
Spoon the mixture into a greased and lined 20cm/8in cake tin and smooth the top. Bake for 45 to 50 minutes, or until a skewer comes out clean. Leave to cool in the tin for 10 min (or less, if you’re impatient like us), then transfer to a plate and pour the syrup over the top.
Place slices of cake on serving plates with some lightly whipped cream (we used crème fraiche, which I highly recommend) and raspberries (or, in our case, sliced strawberries).
Serves 8 to 10.
raspberry syrup: (or strawberry, or whatever berry you have would work, I reckon)
60g (1/2 cup) sugar
2 tablespoons lemon juice
220g (8 oz) raspberries, plus a few for serving
Stir the sugar, lemon juice, and 60ml (1/4 cup) water in a saucepan over a medium to high heat until the sugar dissolves. Cook for 2 to 3 minutes, then add the raspberries and lightly crush with the back of a spoon. Cook for another 3 minutes, then remove from the heat and purèe in a blender.