| Serves: 4 | Cooking time: 1 hour |
Ingredients:
For pie crust:
All purpose flour (maida) – ½ cup
Butter (unsalted) – ¼ cup
Salt – 1 tsp (or use salted butter without the salt)
For the cake
All purpose flour (maida) – 1 cup
Baking powder – 2 tbsp
Unsalted Butter – ½ cup
Eggs – 1
Powdered Sugar – ½ cup (also known as confectioner’s sugar)
Vanilla extract – 1 tsp
Procedure:
- Mix the flour and the salt together.
- Add butter little bit at a time to the flour and combine well to form crumbly dough.
- The dough should just be able to hold shape. It should crumble if pressed hard. Add more butter/flour if required.
- In another bowl, beat the butter until soft. Add sugar to the butter and beat well.
- Add the egg and mix well.
- At this point, the mixture should be like a thick liquid.
- Mix the baking powder with the flour.
- Slowly add the dry ingredients to the wet ingredients mixing constantly.
- Mix till all the flour is incorporated. The mixture should be like a thick milk shake.
- Grease a baking pan with some butter. Line the bottom and half the sides with the pie crust.
- Fill the pan with the cake batter. This will expand a little, so fill only about 80% of the pan.
- Bake in an oven pre-heated to 200° C (400° F) for about 20 mins. Bake for longer if the cake is not done yet.
- When the cake is done, a clean knife inserted into the center of the cake should come out clean with no cake sticking to it.
- Once it is done, remove the cake from the pan, along with the pie crust, and cool to room temperature.
Variations:
You can use a muffin mould or cupcake mould to bake individual pieces.
Add in some other flavors like chocolate, or add some chopped nuts into the cake batter. In the picture, I made this into 6 small pieces and one large piece. I started out to make them all into cup cakes, but I ran out of time and cupcake mold, so ended up with this. 🙂
