Please do not be put off by the name of this bake. I think the origin of this cake comes from Medieval times when sugar was such a luxury, hence the emphasis in the name. This is a really simple, delicate and airy cake. It is somewhere between a yeast bread and cake. But despite the lack of any inside filling, the cake is incredibly moist due to the creamy poured topping.
I can’t say that it is healthy, but it will be great for special breakfasts.
2 teaspoons dry yeast
150g butter (room temperature)
1 teaspoon vanilla
200ml single cream
- Add yeast and 1 teaspoon of sugar in a warm milk, stir and leave it in a warm place to froth for about 15 minutes.
- Then add the eggs, 100g of butter and vanilla, beat lightly. Gradually add the flour, stirring with a wooden spoon. The dough will be sticky. Cover it with a damp cloth or towel and put it in a warm place for 1 hour.
- After this time put the dough in a preferred tin, grease with vegetable oil, and spread evenly over the tin. Cover with the towel and put in a warm place for 30 minutes. Then top it with the remaining butter (in a little knobs size) and with the sugar, evenly distributed.
- Place it in a preheated to 200C oven for 30 minutes. After 30 minutes, remove the cake from the oven, pour the cream on top and return to the oven for another 10 minutes or until the cake is nicely golden brown.
- Serve warm or cold.