This simple star cake is made from a classic batter, creating a light, fluffy sponge.
Coated in a simple syrup for added sweetness and granulated sugar for a bit of ‘sparkle,’ our star cake is delicious on its own but can be served with cream and fresh fruit. Great for after dinner or as an afternoon sweet treat.
Preheat the oven to 170C/150C Fan.
Melt the butter in a saucepan over a medium heat and set aside to cool slightly.
Using a whisk, make the lining paste by mixing the flour and oil together. With a silicone pastry brush, generously coat the bottom of the cake tin with the mixture, making sure to fill all gaps. Repeat to coat the sides of the cake tin, ensuring nothing is left uncovered.
In a food processor bowl, add the flour, sugar, eggs, buttermilk and melted butter. Blend for 5-10 seconds until combined. Scrape down the sides and blend again until smooth.
Pour the batter into the cake tin and bake on the lower rack of the oven for 1 hour. After an hour, check whether the cake is done by inserting a skewer into the centre. If it comes out clean, then it’s done. If it doesn’t, return the cake to the oven for an extra 5-10 minutes before checking again.
Once baked, allow the cake to cool for 5-10 minutes before turning it out onto a cooling rack.
To decorate, make a simple syrup by heating up equal parts of granulated sugar and water. Cook over a medium heat for 7 minutes. Place the cooled cake star-side-up on a baking tray and brush liberally with the simple syrup. Sprinkle more sugar over the cake and down the sides, gently pressing with your hands to make sure it sticks. This should create a ‘sparkling’ effect.
Finish with a dusting of icing sugar and decorate with your favourite berries and a stick of cinnamon.
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