I remember when I was looking online for a proper Nigerian cake recipe to try. You know that dense cake we buy from those eateries back home. I did find one eventually and I was shocked when I saw that I needed 10 eggs. I mean, 10! I didn't bother trying it out. Over the years I went on with my normal cake life until I made this wonderful pound cake few weeks ago. To make things better, I paired it with Swiss Meringue butter-cream. Heaven!! I must warn you though, this recipe is not for sugar lovers because the sugar quantity in this cake is not as much as a normal vanilla cake. Please don't change the sugar quantity though, it's perfect as it is. The butter-cream really complimented the cake. Let's get to it.
INGREDIENTS
* 150g Flour
* 150g Sugar
* 1tsp baking powder
* Pinch of salt
* 3 tbsp Milk
* 185g butter
* 3 Eggs
* 1tsp Vanilla extract
*Preheat oven to 180degreesC/Gas 4. Grease or line a tube pan.
*In a mixing bowl, sift flour with baking powder, sugar and salt.
*In a smaller bowl, whisk together eggs,milk and vanilla.
*Add the butter and half of the egg mixture to the dry ingredients.
*With a paddle attachment, mix on low speed until the dry ingredients are moistened. Increase the speed and mix for one minute (time it)
*Gradually add the remaining egg mixture, in two additions, beating for 30seconds after each addition.
*Scrape batter into pan and bake for 60 minutes or until an inserted skewer comes out clean.
before
After an hour in the oven
*Let cake cool in pan for about 15 minutes then transfer to a wire rack and let it cool completely. (Tip: Cover with aluminium foil while its on the rack so the outer part won't harden)
*Enjoy with your favorite frosting or unfrosted.
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