I know there aren’t many butter cake fans out there especially so with girls because the first thing that crosses our mind when the word ‘butter cake’ is mentioned would be f.a.t.t.e.n.i.n.g!
But i’m one of the few exceptions i think.. :P
I love butter cakes to death. I can eat it everyday and not feel bored or ‘jelak’.
However, i’m pretty picky. I only like the old fashion type which would be slightly crumble, coarse texture, moist yet dry (does it make sense to you? :P), extremely rich (read : very fattening) and with a dash of rum is must.
Last time when i have not started baking, i used to fancy the ‘BreadTalk’ kind : soft, moist, melt in the mouth but not anymore. Too boring! (no offence to BreadTalk fans yeah?)
So when i came across this recipe, i knew it was a must do for me. Not sure if you can group this under butter cakes but i would very much like to think so because it does taste like one except that this is more power!
More grainy and coarse yet moist.. Simply out of this world! In my humble opinion that is.. :P
What makes this cake unique from other normal butter cakes lies in its ingredient. Just as the name suggested, this cake uses semolina and flour. Not just flour itself.
Personally, i feel baileys is pretty good with the cake but i think rum would be a better choice.
Terribly fan-tas-ti-ca! I am sooooooooooo hooked!