Matt's Sherry Cake
125g unsalted butter, softened, plus extra for greasing cake tin
225g self-rising flour, plus extra for dusting cake tin
125g caster sugar
2 medium free-range eggs
1 tsp. bicarbonate of soda
1 tsp. vanilla paste
200ml sweet sherry
Preheat oven to 180 Celsius. Grease 23cm cake tin with butter, then dust with flour.
Beat together butter and sugar in a stand mixer or by hand until fluffy and pale. Beat in the eggs, one by one, then, using a metal spoon, gently fold in half of flour, the bicarbonate and vanilla. Add the sherry and fold in along with remaining flour.
Pour into cake tin and bake 35-45 minutes until risen and cooked through. Allow cake to cool in tin, then turn out onto wire rack to cool fully.