By Tessa Kiros
This is my friend Leontine’s cake — everyone is happy when she turns up with it. The crust is great and it lasts well (if there is any left over, that is). It is great alone or with cinnamon cream.
Preheat the oven to 170°C (325°F/Gas 3). Butter and flour a round 24 cm (9½ inch) springform cake tin.
Using electric beaters, cream the butter and sugar in a bowl and then beat in the egg. Mix in the flour, baking powder and vanilla, switching to mix with your hands when it ge