Ingredients

Method

• 110 g butter, softened
• 250 g sugar
• 2 large free-range eggs
• 1 t vanilla extract
• ½ cup Woolworths maas milk
• 180 g self-raising flour
• ¼ t bicarbonate of soda
• thyme, to decorate
• almonds, to decorate
• icing sugar, for dusting
For the crème fraîche frosting:
• 250 g crème fraîche
• 200 g icing sugar
• ½ lemon, juiced

Method

Ingredients

1. Preheat the oven to 160°C. Cream the butter and sugar until pale and fluffy. Beat in the eggs one by one until well combined, then add the vanilla and buttermilk.

2. Combine the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix well.

3. Pour into a 16 cm greased bundt tin and bake for 35–45 minutes, or until a skewer comes out clean. Cool in the tin completely before removing.

4. To make the frosting, whisk all the ingredients together until smooth, then spoon over the cooled cake just before serving. Decorate with the thyme and almonds and dust with icing sugar.

For more cakes recipes, click here.