This is a dense buttery cake that improves on keep. Unsalted butter will bring out the best flavour and then cake is particularly delicious served warm with fresh, poached seasonal fruit and cream.

Ingredients

• 1¼ cups caster sugar
• 250 grams unsalted butter, softened
• 6 egg yolks (reserve one tsp for glaze)
• 1¾ cups flour
• a pinch salt

Method

1. Place the sugar, butter and egg yolks in a bowl and blend together with a wooden spoon until the mixture is smooth.
2. Sift the flour and salt together, then gradually work it into the buttery mixture using a metal spoon. Do not over-mix.
3. Press the dough into a well-greased and paper-lined 23cm round cake tin, smoothing the top with a wet hand.
4. Brush the surface of the cake with the reserved egg yolk and use a fork to make a lattice pattern on top. Refrigerate for 10 minutes.
5. Place in a 190ºC oven, immediately turn to 170ºC and bake for 40-45 minutes, or until the cake is golden and has shrunk from the tin sides.
6. Leave the cake to cool for 10 minutes, then turn it out on to a wire rack to cool. Cut into wedges and serve.