Normandy Sand Cake Recipe
Ingredients
| Cake flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Unsalted butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Madeira | 6 Tablespoon | |
| 1/2 teaspoon grated lemon rind | ||
| Confectioners' sugar | ||
Directions
Sift flour, baking powder, and nutmeg together.
Cream butter and sugar together, using electric mixer at medium speed, 5 minutes or until thick and creamy.
Add eggs one at a time; beat well after each addition.
Add flour mixture alternately with Madeira, beginning and ending with flour mixture; beat well after each addition.
Stir in lemon rind.
Pour batter into well-greased and floured loaf pan.
Bake in preheated 350 °F oven 25 to 30 minutes or until cake tests done.
Let cake cool in pan 5 minutes; turn out on rack to cool completely.
Dust with sifted confectioners' sugar
Cream butter and sugar together, using electric mixer at medium speed, 5 minutes or until thick and creamy.
Add eggs one at a time; beat well after each addition.
Add flour mixture alternately with Madeira, beginning and ending with flour mixture; beat well after each addition.
Stir in lemon rind.
Pour batter into well-greased and floured loaf pan.
Bake in preheated 350 °F oven 25 to 30 minutes or until cake tests done.
Let cake cool in pan 5 minutes; turn out on rack to cool completely.
Dust with sifted confectioners' sugar
Chef
