- 1 stick butter (about 100 g)
- 7/8 cup sugar (about 110 g)
- 3/4 cup all purpose flour (about 100 g)
- 100 g nuts, crushed
- a drop of vanilla extract
- 3 eggs
- 1 tsp cinnamon
- 1 tsp yeast (optional)
- 1/4 cup milk
- Flour sieve
- Measuring cups and/or weight balance
- Whisk, electric ideal to beat egg white with ease
- 2 bowls
Let butter soften to room temperature in advance, or use warm water to accelerate the process.
Separate egg whites from egg yok. Put egg white aside.
Mix egg yok, soften butter and 110 g sugar in a bowl. Add the vanilla extract, the crushed nuts, cinnamon and milk, mix again. Sift the floor while mixing.
Start pre-heating the oven to 355 F (180 C) for traditional oven.
Beat the whites into foam. Add the beaten whites to the mixture. Add the yeast too (optional). Mix until homogeneous.
Pour into cooking recipient and pop in the oven. For cup-cake size, expect 25 minutes cooking. Use a chop stick to test for doness (cake is done when the stick comes back out clean; if uncooked dough sticks to the stick, keep cooking).
My cakes didn’t raise despite the yeast – so I might still have something wrong.