Last weekend I had the urge to bake a cake after I happened to come across my mother's recipe, which contained some vague instructions like "oven temperature between 180 - 200°C and "baking time 50 - 60 mins". I knew I'd be taking a risk trying it out; after all I'm not the best cook in the world, and cakes I make tend to be stodgy or crumbly. But I felt I had to give baking one last go before I give it up for evermore due to hopeless incompetence.
Luckily, the cake turned out to be a success, and because it is so simple yet delicious, I would like to share my mother's recipe with you:
350g self-raising flour
150g unsalted butter
1/2 cup milk (at room temperature)
vanilla essence or vanilla sugar to taste
optional: 1 cup of chopped roasted hazelnuts
First mix the butter, sugar and eggs until creamy and fluffy; at this stage the mixture is still runny. Then add the remaining ingredients gradually until the dough has an even consistency. Put the mixture into a regular sized greased loaf tin and bake in a preheated oven at 190°C for about one hour.
If you're giving this recipe a go, please do let me know how it turned out for you.