Sweet Cake
A crispy sweet cake made with mixed flour, with a light, delicate texture. Cut into pieces to serve.
Ingredients
Butter (softened at room temperature)
120 g
Fine granulated sugar
60 g
All-purpose flour
120 g
Rice flour or semolina flour (sifted twice)
60 g
Fine granulated sugar (for sprinkling on top)
1 1/2 tablespoons
Instructions
1
Step 1
Preheat the oven to 180°C. Beat the butter in a large bowl until smooth. Gradually add the sugar. Add the all-purpose flour and rice flour (or semolina flour), stirring with a knife until evenly combined.
2
Step 2
Transfer the mixture to a shallow 18cm loose-bottom round cake pan. Spread it evenly, prick the surface with a fork, and refrigerate for 10 minutes.
3
Step 3
Sprinkle fine granulated sugar over the surface, and bake for 25 minutes or until golden brown.
4
Step 4
Carefully unmold while hot, cut into 8 triangles using a long sharp knife. Do not separate the slices to prevent them from drying out. After 5 minutes, once the pastry has hardened, transfer to a cooling rack and sprinkle with a little more sugar.
