offered a piece of butter cake that was store bought and came from a factory. It made me think back of the times my mother made her own butter cake. They were always much more moist then the ones we can buy today.
Mix everything together in a big bowl to create a consisten dough. Grease up a backing tin (square: 20cm x 20 cm (8 inch) | round: 22 cm (8.5 inch) in diameter) and spread out the dough evenly with your hands or a spoon. Make your hands or spoon wet to avoid sticking.
Use a fork to create some texture on top and wash with the beaten egg.
Bake in the middle of the preheated oven for 30 to 40 minutes. When the top is a nice golden brown it’s done.
Take out of the oven, leave plenty of time for the cake to rest and the butter to set again, before cutting!
