One of my most classic and favourite cake recipes. It never seems to fail and everybody just loves the flavours. Its name also matches the current “summer” weather, as its really cloudy skies these days and rather wet than sunny.
It’s an easy to follow recipe and i bet its ingredients that all of us have in the house about 95% of the time.
Ingredients for the base:
250g butter (I use utterly butterly)
250g plain flour (substitute with gluten free flour)
250g Caster sugar (substitute with coconut sugar or maple sugar)
7.5g baking powder (substitute with xanthan gum or gluten free baking powder)
2-3 Tbsp. sparkling water
Ingredients for the topping:
150g butter (I use utterly butterly)
150g sugar (substitute with coconut sugar or maple sugar)
150g plain flour (substitute with gluten free flour)
Icing sugar to dust (optional)
50g butter (I use utterly butterly)
1. Add the butter, sugar, flour, baking powder (best to sift into the bowl to add some fluffiness) and eggs into a large mixing bowl and whisk it all together. Add the sparkling water; this will make the dough lighter. Spread all evenly onto a baking tray with parchment paper.
2. Mix 150g butter, sugar, flour and cacao into another bowl and create the chocolate crumbs. Once done, split the mixture up and crumble it uneven onto the white dough base. i like it chunky, but please be as creative as you fancy.
3. Bake the cake at 200C (fan slightly less) for about 20 minutes or until golden brown
4. Once done, spread the 50g butter on top of the still hot cake. Let it cool and decorate with icing sugar if you like.
Make it your own:
This cake is open to many variations. I started using alternative sugars like coconut or maple which is adding very nice flavours. I also tried it with cherries which are really nice and juicy.