Reynold Poernomo’s classic butter cake is a baking staple. Perfect for any celebration, this recipe is simple but special enough to be the star of the show.
Makes55
Cook time40 mins40 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
250g unsalted butter, softened
210g caster sugar
3 Coles Australian Free Range Eggs
3/4 cup (185ml) full-cream milk
1/2 lemon, rind finely grated, juiced
1 tbs honey
1 tbs extra virgin olive oil
1 1/3 cups (200g) self-raising flour
2 pinches of salt
Thinly sliced apple or orange, to decorate
2 1/2 tbs honey, extra, warmed
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Method
Step 1
Preheat oven to 180°C. Grease five 10cm (base measurement) round springform cake pans and line with baking paper. Use an electric mixer to beat butter and sugar in a bowl on medium–high speed for 5-8 mins or until fluffy. Add eggs, 1 at a time, beating after each addition until combined. Add the milk, lemon rind, lemon juice, honey and oil and whisk until combined. Sift the flour and salt into a bowl. Add to the butter mixture and slowly whisk until combined.
Step 2
Spoon the flour mixture evenly among the prepared pans. Top with apple or orange, gently pressing into the surface. Bake for 35-40 mins or until a skewer inserted in the centre of each cake comes out clean.
Step 3
Brush warm cakes with some extra honey. Set cakes aside to cool slightly, before transferring to a wire rack. Brush with remaining honey. Set aside to cool.
