1/2 cup (4 oz./1 stick/113gm) unsalted butter
1 cup superfine sugar (caster or baker's superfine sugar)
2 large eggs
1 large egg yolk
1 teaspoon real vanilla extract
1 3/4 cups white unbleached all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1% milk, heated to lukewarm in microwave
1/2 to 3/4 cup Grenoble nuts or other nuts of your choice (Grenoble nuts are walnuts in French), coarsely chopped* (see note below)
Preheat oven to 350 degrees F (180 C). Butter and flour an 8-inch sqaure baking pan.
In a large mixing bowl, mix together (by hand, preferrably) the butter and sugar (the secret is not to overmix). Add eggs, one at a time, mixing well after each addition. Add in the egg yolk, and mix. Stir in vanilla, flour, baking powder, salt and milk. Mix well. Stir in chopped nuts* (see note).
*Note: Mix chopped nuts with a little flour (1 tablespoon or so) and toss well.
Pour or spoon batter into prepared baking pan. Bake on middle rack in preheated 350 degree F (180 C) oven for 38 minutes. Unmold cake from pan immediately after baking. Cake is best served warm.
Makes 9 servings.
Source: Aunt Mimi
Submitted By: Doris Jeanson
Date: March 3, 2004