Nigella’s Buttermilk Birthday Cake

Nigella's Buttermilk Birthday Cake

I think it was Julia Childs who said “a birthday party without cake is just a meeting” and how right she was! I’ve always been a big fan of birthdays, whether it be my own or someone else’s and especially so since my diagnosis because let’s face it, getting older is a privilege denied to many. So let’s eat some cake!

This is birthday cake is a beaut – because it keeps it’s shape whatever tin or mould you cook it in, and can take the weight of all manner of icing, and decorating!

These quantities are enough to make a cake in a make a deep 20cm square cake or a 23cm round cake and are perfect for being sandwiched together. The best thing about this recipe is that it lends itself to almost any shaped cake tin, I’ve even made it in a slice pan, and the results are perfect every single time!

As if I couldn’t get any more excited about this recipe (because it’s all about my two favourite things, birthdays and cake,) I’ve now added a Thermomix conversion so everyone can have their birthday cake and eat it!

Ingredients

250g plain  flour

1 ½ teaspoons baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

125g unsalted butter

200g caster sugar

3 large eggs

200ml buttermilk

2 teaspoons vanilla essence

How to – Traditional

  1. Preheat oven to 180 C/160C fan-forced.
  2. Sift flour, baking powder, bicarb and salt together into a bowl and set aside. Pour the buttermilk into a measuring jug and stir in the vanilla and set aside.
  3. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
  4. Reduce the speed and add the eggs one at a time, beating for about 30 seconds between additions.
  5. Add alternating amounts of the flour mixture and then the vanilla-buttermilk, blending well after each addition. This should take about 3-5 minutes.
  6. Pour into the prepared tin or tins and bake for about 40 minutes (30 if using sandwich tins)  until the cake is beginning to shrink away from the sides and a cake tester or skewer comes out clean.
  7. Cool in the tin on a wire rack for 10 minutes before unmoulding to let it cool completely. If you’re using a super fancy mould with a lot of patterning, allow to cool for 20 minutes in the tin before unmoulding.

How to – Thermomix

  1. Preheat oven to 180 C/160C fan-forced.
  2. Add flour, baking powder, bicarb and salt to TM bowl and combine for 5 seconds on speed 5. Set aside.
  3. Chop butter for 5 seconds on speed 7. Insert butterfly. Add sugar and mix for 1 minute on speed 4.Scrape down lid and sides of bowl.
  4. Remove butterfly and the MC from the lid. Add eggs one at a time through the hole in the lid, with the blades running on speed 4, mixing for 5-10 seconds between each addition.Scrape down lid and sides of bowl.
  5. Add all the other ingredients and mix for 5 seconds on speed 4. Scrape down lid and sides of bowl and mix for a further 10 seconds on speed 4.
  6. Pour into the prepared tin or tins and bake for about 40 minutes (30 if using sandwich tins)  until the cake is beginning to shrink away from the sides and a cake tester or skewer comes out clean.
  7. Cool in the tin on a wire rack for 10 minutes before unmoulding to let it cool completely. If you’re using a super fancy mould with a lot of patterning, allow to cool for 20 minutes in the tin before unmoulding.

Other info

TIP! To decorate, I can’t go past Bill’s Vanilla Whipped Buttercream