Preheat the oven to 350F / 180C.

Take a 9-inch cake pan and grease with butter then line the bottom with a rounded parchment paper. No need to butter the paper.

If using a 9-inch tart pan with removable bottom, place it on a shallow cookie sheet before baking so any extra melted butter when baking doesn’t seep through and get into the bottom of your oven.

Sift the flour. In a bowl of a stand mixer, add the sifted flour, egg yolks, sugar, butter pieces, and vanilla extract. Beat until evenly mixed. If you don’t have a mixer you can use do this by hand and work all the ingredients together until they are well blended. Batter would be thick.

Transfer the batter to a 9-inch cake pan or tart pan. Spread the batter and smooth the top with a spatula.

Mix the milk with the extra egg. Brush the top of the batter with this egg wash. No need to finish the entire egg wash, just brush a thin layer on top.

Draw a criss-cross pattern using a fork. Bake for about 45 – 50 minutes or until golden brown and firm (springs back slightly when touched).

Transfer to a wire rack. Let cool slightly (about 5-10 minutes) and then remove from the pan. Run a small knife around the sides of the cake pan to release, then unmold it onto the rack. Peel off the paper, cover with another rack, and invert to cool right side up.

Cool completely before serving. This cake lasts for several days assuming it’s not consumed right away as it’s so yummy! Perfect with coffee or tea!