Lazy Daisy Cake
Ingredients
2
eggs
1
teaspoon vanilla
1
cup (200 g) granulated sugar
1
cup (140 g) flour
1
teaspoon baking powder
1
teaspoon salt
¼ cup
(1dL) milk
4
tablespoons butter
2
tablespoons dark-brown sugar
2
tablespoons cream
½ cup
(1 dL) grated coconut or chopped nuts
Method
1.
Preheat the oven to 350°F (180°C).
2.
Butter and lightly flour an 8 inch
square cake pan.
3.
Beat the eggs with the vanilla until
they have thickened slightly.
4.
Gradually add the granulated sugar and
beat thoroughly.
5.
Mix the flour, baking powder, and salt
together and add to the first mixture, blending until smooth. Heat the milk and 1 tablespoon of the butter
together in a small pan. When the butter
has melted, stir the mil and melted butter into the batter and mix well, the
batter will be very liquid. Pour into
the pan and bake for about 25 minutes, until a toothpick comes out clean.
6.
Remove the cake from the oven. Mix the 3 remaining tablespoons of butter,
the brown sugar the cream, and the coconut or nuts together in a small pan over
low heat until melted and well blended.
Spread over the not cake and brown lightly under the broiler for a
minute of two. Taking care that it does not burn.
Note from recipe book:-
This
small cake, made with hot milk, is high, light, delicate and very easy to
make. You can omit the broiled topping,
if you wish, and frost the cake instead, once it has cooled. But the traditional Lazy Daisy topping is
very, very good.
Lazy
Daisy Cake was
made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe
derived from The Fannie Farmer CookBook, the chapter on “Cakes Made Without
Shortening (Sponge Cakes)”, page 641 of the Twelfth Edition.
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