Hi, all,

I once tried this cake in Hobart, Tasmania and was very fond of it. When I got back from my vacation, I set out to look for the recipe. Eventually I found it in a cookbook about 1/2 year later coz I didn't know the correct name. (Still dont' know to this day!)

Anyway, this cake is very rich and different from the normal "butter cake" we know of. The texture is more like a bread due to the yeast and consequently it takes reasonable amount of time to make. So be patient if you would like to try it out! I only know it is from Europe, but not sure about the country of origin? Therefore, in my collection, I simply call it "European Butter Cake". (Perhaps someone out there could provide me a proper name? The cookbook only says "Butter Cake.")

As I am a bit worried about the amount of fat and sugar used in this recipe, I reduce them to half. But you may simply follow the original one if you want.

Since it is quite rich, I do not make it very often, though every slice seems to disappear very fast once it's out of the oven!

**This recipe is from Great Cakes & Pastries by Landsdowne Press.
(It is one of my most favorite cookbooks!)

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"European Butter Cake"
For the dough:
450g/ 1 lb. Strong plain flour, sifted
25g/ 1 oz. Fresh yeast or 15 g / ½ oz dried yeast
8 T/ 120 ml lukewarm milk
75 g / 3 oz unsalted butter, melted
25 g/ 1 oz. caster sugar
¼ t. salt (**If salted butter used, omit all salt in both dough and topping. The taste may be altered a bit if salted butter is used.)
2 eggs
1 medium size baking sheet (36 x 28 cm/ 14 x 11 in)

For the topping:
275 g / 10 oz. Unsalted butter (I only use 5 oz. Of butter.)
¼ t salt (see ** above)
100g/ 4 oz flaked almond (I only use 3 oz. Of almond.)
100 g/ 4 oz caster sugar (I only use 50g / 2 oz of sugar)
¼ t ground cinnamon

Make a yeast dough as you make regular bread. Knead about 10 min. Cover allow to rise for 1- 1 ½ hour, or until the dough is doubled in size. Then knead for a further 2 -3 minutes. Roll out evenly to fit the baking sheet. Place the dough on the baking sheet, cover with oiled cling film and leave it to rise for a further 45 minutes.

Using the tips of 2 fingers make indentations all over the dough. Press right through to the base to prevent the holes reclosing as the dough rises further.

Preheat the oven to 200C/ 400F/Gas 6/moderately hot oven.

Cream the butter (for the topping) until light and fluffy. Add salt Spoon into a piping bag with a plain nozzle and pipe small whirls of butter all over the cake – they need not be directly over the holes for the butter will run into them as it melts.
Spread the flaked almonds evenly over the cake, then mix the sugar with the cinnamon and sprinkle over the cake.

When the cake has completely bake it in the preheated oven for 20 minutes. The cake should be brown and crispy on top but still nice and soft inside.

Cut into 24 slices and serve them right out of oven (like scones). If any left-over, reheat them in microwave 30 sec. on medium. The bread base will be dry if served at room temp. Store in air-tight container in a cool place.