Danish Sand Cake

I found this recipe on the side of the box of Swan brand Potato Starch Flour. I was intrigued by the silky texture of potato starch flour, and the fact this was described as a "sand" cake convinced me it would be a cake-version of a sandy, melt in your mouth sable cookie.

On Day One, I thought it was interesting -- more dense than I expected -- and quite mild in flavor. No sooner was the cake baked, I cut a slice, still warm, and simply dusted it with xx sugar, and ate it warm. I wasn't terribly impressed. It was quite acceptable of course. The ratio of butter to dry ingredients assured that. But the texture didn't wow me, and it needed a dollop of cream and perhaps fresh fruit. Otherwise it was a simply a nice, mild, respectable little vanilla tea cake.

On Day Two, it was a whole new ball game. It didn't suddenly grow intense flavor over night, but when it was eaten cool, and not warm, the texture was much more what I expected. Tender, grainy, delicate, and firm -- all at the same time. What a "sand cake" might actually feel like.

My sister and I carved off little bits and snacked on it with coffee, and quite enjoyed it. This cake would be an excellent tea party cake, and would slice well for grilled panini with Nutella, or for Strawberry Shortcake in the summer months. In fact, it would make an excellent shortcake base for berries and cream.

DANISH SAND CAKE

1 cup butter
1 cup sugar
3 eggs
3/4 all purpose flour
3/4 cup Swan Potato Starch Flour
1 teaspoon vanilla
1/2 teaspoon grated lemon peel

Cream butter and sugar, add eggs, one at a time, beating well. Add sifted flour, starch, vanilla and lemon peel. Pour into a buttered loaf pan nd bake in a moderate oven for 45 minutes to one hour.