175 grams caster sugar
(plus some for sprinkling)
175 grams plain flour
2 teaspoons baking powder
pinch of salt
175 grams butter (softened)
3 eggs (at room temperature)
Butter the base and sides of a 20 x 10 cm or 20 cm diameter cake tin.
Line the base with non-stick baking paper. Butter the sides and bottom of the baking tin again. Lightly sprinkle with sugar and remove any excess sugar.
Preheat the oven to 180 degrees Centigrade.
Sift the flour, salt and the baking powder together. Allow the mixture to mix well together and leave aside.
In another mixing bowl, beat the butter (preferably with an electric mixer) until creamy.
Add the sugar and beat for 5 minutes until very light and fluffy. Add the eggs, one at a time. Beat into the mixture until well blended.
Fold in the flour mixture gently into the butter mixture in three stages. Put the mixture into the buttered cake tin and make sure that no air bubbles are caught by gently tapping the cake tin.
Bake the cake mixture for 35-40 minutes, in a low oven position to avoid overcooking the top, until the top is golden and springs back when touched.
Alternatively, use a skewer to test the cake. If the skewer comes out clean after being pushed into the cake, the cake is cooked.
Transfer the baking tin with the cake inside onto a wire rack and allow to cool for at least 10 minutes. Carefully remove the cake from the tin and allow to cool for a further 30 minutes.
Remove the baking paper. Cut into slices or wedges.
Madeleine's recipe : Massepain
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philipp