Butter cake

Ingredients

• 775 g sugar
• 20 g preserved lemon (or finely grated lemon peel)
• 775 g butter, plus extra, to grease
• 700 g flour
• 10 g salt
• 100 g egg, lightly beaten, for brushing

Cooling time 30 minutes

Resting time 12 hours

Instructions

1. Put the sugar, preserved lemon and butter in a mixing bowl. Use a butterfly mixer (or hand mixer) to mix on low speed until creamy. Add the flour and salt, and continue mixing for further 5 minutes or until the mixture is white.
2. Line the baking tray with butter and greaseproof paper. Turn mixture over into the tray. Use a wet spatula to smooth the mixture out flat. Brush with the lightly beaten egg but not the rim.
3. Leave to stiffen up in a cool place for 30 minutes. Brush again with egg and use a fork or knife to score a diamond pattern on top. Leave it in the fridge overnight.
4. The next day, bake at 190°C for 40-45 minutes until the cake is brown. The centre must still be springy otherwise it will be rock hard the next day. Leave to cool before serving.