My “sand cake” has always been associated with Easter.
I and probably many of you will bake this cake this year as well.
When I bake this cake, I usually go for the recipe passed on to me by my grandmother: eggs, flour, butter and sugar. It is quite simple but still delicious.
The finished cake only needs to covered with chocolate or icing, or just simply sprinkle it with caster sugar.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
I also invite you to visit my Instagram: mecooksblog and Facebook: MeCooks
Bon Appetit 🙂
Mix butter and sugar in a bowl until soft. Then add eggs (only one), a pinch of salt and vanilla extract. Mix the wheat flour, potato flour and baking powder in a separate flour. Add the mixed dry ingredients to the egg mixture, and combine them well. Grease the baking tin with butter or margarine and sprinkle with breadcrumbs. Pour the cake mixture into the baking tin. Bake in an oven preheated to 170 degrees Celsius for 40 to 50 minutes.
Icing: pour powdered sugar and lemon zest into a bowl. Add lemon juice in small batches. All the time grating. Do not add all the juice in one go, because sugar can not absorb all of it at one go and icing will be too smooth. I used about 5 tablespoons of juice. I recommend mixing the icing for 15 or even 20 minutes. Then it will be delicate and velvety.
The length of baking in the oven can depend on the type and shape of the baking tin you use. If you use a tin specifically designed for this kind of cake, you need to bake it for longer than as if you baked in a rectangular baking tin.
If you like raisins, you may add them to the cake. It is best to first pour boiling water over the raisins and leave to soak for 5 minutes. Then drain the water, dry the raisins on a paper towel and before adding them to the cake, mix them with some potato starch.
Are You looking for Easter recipes? Check our recipe for Chocolate cake
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