eggs Archives

Butternut recipes

Pumpkin or butternut fritters

35 minutes

Pound cake

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

250 g butter
440 g caster sugar
2 t vanilla extract
6 free-range eggs
420 g flour
1 t baking powder
½ t bicarbonate of soda
1 cup milk
Edible gold dust, for decorating

Method

Preheat the oven to 150°C. Beat the butter with the caster sugar and vanilla extract, then add the eggs, one at a time, and beat until pale and creamy. Sift together the flour, baking powder and bicarbonate of soda and mix to incorporate.

Add the milk and whisk steadily to form a creamy batter. Pour into a greased, round 23 cm spring-form cake tin and bake for 1 hour. Cool, then decorate using a stencil and edible gold dust.

Cook’s note: Use stencils from arts and crafts shops to dust icing sugar or edible dust into pretty patterned formations on top of bakes.

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Pound cake

Ingredients

Method