Preheat the oven to 350°F / 180°C (160°C fan-assisted) and butter a 20 cm round springform pan or loaf pan (25 x 11 cm) and line the base with parchment paper. TIP: If using a loaf pan, cut out strip of parchment paper and lay it inside the tin, covering the base and long sides, as this will make it easy to simply lift the cake out of the pan, when it is done.
Transfer to the preheated oven and bake for 70-75 minutes, until A toothpick inserted into the centre of the cake should come out clean and the top forms some cracks. NOTE: If necessary, cover the cake with tin foil after 45 minutes to prevent over-browning.
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