ReceptnaptárSand Cake
Sand cake is a delicate speciality among old Hungarian bakes, named for its crumbly texture that all but dissolves in the mouth. Rice flour and long beating give it its characteristic structure. It is also a good choice for gluten-free eaters if the tin is dusted with rice flour. Serve it with jam and chocolate sugar, alongside coffee.
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Ingredients
Method
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- Mix the sugar, the vanilla sugar and the rice flour, and divide into four equal parts.
- Beat the butter until fluffy in a bowl.
- Beat in one egg, add one part of the rice flour mixture, and beat thoroughly for about 10 minutes.
- Repeat every 10 minutes: another egg, another part of the flour mixture, 10 minutes of beating, until all 4 eggs and all the flour mixture are used up.
- Bake in a buttered, floured cake tin at 160°C for about 1 hour.
- Turn out, and once cool, brush with jam and sprinkle with sugar mixed with grated chocolate.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- With a stand mixer the beating time is much shorter: 3-4 minutes per egg is enough, but by hand stick to the 10 minutes, because all that air is what makes the batter light.
- Let the butter soften fully, because only room-temperature butter can take in air, and it also blends better with the egg.
- Spread the jam on the cake once it has cooled, because warm sponge absorbs too much of it and the top turns sticky.
Frequently asked questions
Why rice flour, and what can replace it?
The fineness of rice flour creates the sandy, crumbly texture. A half-and-half mix of starch and wheat flour can be used instead, but the cake will then no longer be gluten-free.
Which jam is best with it?
Tart apricot jam or redcurrant jam is best, because it balances the sweetness of the cake. Sweet jams are worth loosening with a little lemon juice.
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