Wednesday, 6 February 2013

MILK AND HONEY LOAF CAKE

As a fan of classic combinations I’ve reached right back to even biblical times with this one; milk and honey. The result is a rich, sweet loaf which has something homely about it, partly down to the fact it gives the house that baking smell. For added richness, smoothness and to not thin the batter too much I used buttermilk and contrary to what I suggested in my buttermilk tarts, I’d actually buy buttermilk for this thickness (and not make it yourself).

150g butter
150g unrefined sugar (you could use normal)
3 eggs
225g self raising flour
80ml buttermilk
4tbsp honey

Preheat oven fan140/150c/2.
Grease and line a loaf tin.

Begin by creaming the butter and sugar, then mix in the eggs. Add about half to begin to form the batter then add the buttermilk. Mix in the remaining flour, followed by the honey. The batter should be thick and smooth as you pour it into the tin. Bake on the bottom of the oven for about 1½ hours, or until golden brown and until it springs back when touched. As I’ve suggested before, if it looks like the loaf is catching, place a sheet of baking paper over the top. It really is a handy method, it won’t work miracles, but it should help if you do it early enough.

Once baked leave to cool in tin for 5 minutes before removing and cooling completely on wire rack. The cake doesn’t have a spongy texture; it’s more like that of a syrup sponge, because the honey gives the same gooey effect that treacle does, so don’t think it’s raw when you slice it!

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