dimanche, septembre 29, 2013

Butter Cake (Compact Version)

Butter Cake (compact version)

A fellow blogger recently justified her absence with the publication of a cookbook while another was MIA because she had a new baby. I, unfortunately, have been absent mainly because I couldn't figure out how to use the new blogger. Plus the VPN hadn't been cooperating much since the Chinese Government figured out how to sabotage it from time to time. 

Actually I haven't been cooking anything exciting either since we have become a family of fatties (with the exception of the Teenager who has only grown muscle, not fat). While we fantasise about eating we hadn't dared to do too much of it. Our family BMI has not diminished much, unfortunately, and I've been toying with the idea of a fat freeze which wouldn't happen since we have 3 kids to send to university and not enough funds in the bank for that.

We have however done a bit of travelling. In fact, the overweight problem probably came from that since one does tend to put on weight when travelling and trying out interesting restaurants during the trip(s).

The Chinese Golden Week starts tomorrow and I've made the good resolution to stay put and not travel so that we wouldn't put on more weight; but I made the mistake of paying an Animal Jam membership for each of the Babies which saw them hogging both computers at home all of yesterday.

Not knowing what to do (I didn't feel like reading, was sick of trying to finish up my latest mosaic project and couldn't play the piano since Hub was in a video conference), I decided to bake a Butter Cake. But a compact one and not the usual more-like-pound-cake one that I've been making since I was a teenager.

I was so lazy I didn't even want to take out my electric mixer. I just baked a cake by stirring with a wooden spoon and the result was a very compact and rich cake that the Hub, who is currently on daily aspirin to thin his blood, consumed almost entirely single handedly. Needless to say he ate and whined alternatively which made me sound like a sabotager of healthy hearts instead of a kind and loving wife.

Butter Cake (compact version) :

200g butter
150g sugar
1 tsp pure vanilla extract
3 tbsp grand marnier
4 eggs
100g plain flour
a pinch of salt

Preheat oven to 190°C/375°F.

Line a 19/20 cm round mould with baking paper.

Melt butter in a large bowl in the microwave oven till very soft.

Stir in sugar, vanilla extract and grand marnier with a wooden spoon.

Stir in one egg at a time.

Stir in sifted flour and add the salt.

Pour into lined mould and bake for 25-27 minutes.

Remove cake from the oven and cool for at least 15 minutes before removing from the mould.

Know why Hub couldn't stop eating this cake? It was the grand marnier that did him in. 

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