First time I made this cake last year and packed it for our trip and we loved it. So made it again weeks back to pack it for my best friends family. The cake is so soft and the eggy flavour is not much dominated here, doesnt that sound interesting?!
1. Sieve together maida, salt and baking powder,set aside. Beat eggs until fluffy , transfer to a mixing bowl and set aside.
2. Add sugar, then vanilla essence and honey to beated eggs, mix well until sugar completely dissolves.
3. Add butter to milk and heat it until butter melts, wait till it cools down. Then add it to the egg sugar mixture. Then add maida in portions and mix well till a creamy batter is formed without any lumps.
4. Finally fold in walnuts and butterscotch.Preheat oven at 180 deg C for 10mins. Meanwhile grease the pan with oil and little flour , tap off excess flour then add the prepared batter till 3/4th (or even 1/2 is ok) of the pan.Garnish with walnuts and butterscotch(mix butterscotch with a tsp of maida and then add to avoid sinking to the bottom)on top and bake it for 35- 40mins or until the top turns golden brown.
Cool down for atleast 30mins – 1 hour then cut into slices and enjoy. Best as a tea time cake.
- I had some leftover butterscotch chips so wanted to use it. You can skip it if you dont have and proceed with just walnuts or I highly recommend adding caramel(1/8 cup)
- Mix butterscotch chip with a tsp of maida and then add to avoid sinking to the bottom.
- You can use this recipe for a basic sponge cake, the taste and texture is too good.
- This time I didnt lay a butter paper just greased it with little oil and flour. The cake came out clean.
I liked the butterscotch flavour the best here. I’ve tried the same cake with just walnuts and the taste was just too good that made me to make this cake again.