Honey Cake Recipe
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An Oldie But Still A ‘Goodie’
We have had a little dig around in the favourite recipe vault and decided to reprise this trusty recipe – Infused Honey Pound Cake. This just maybe the perfect treat to be enjoyed on Boxing Day – not too sweet and certainly delicious! Ingredients:
Ingredients:
- 3 tablespoons of Madura black tea
- 1 cup of whole milk
- 170 grams of unsalted butter, room temperature
- 1/2 cup of raw granulated sugar
- 2 large eggs, room temperature
- 1/3 cup of honey + 3 extra tablespoons
- 1/2 teaspoon of pure vanilla extract
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- Pinch of salt
Directions:
- Preheat the oven to 175C.
- Grind black tea leaves in a spice grinder until coarsely ground then add to the milk in a small pot. Alternatively, combine tea leaves with milk in a blender and blend until the same consistency.
- Bring the milk to a simmer on medium heat then turn the heat off. Leave the ground tea leaves in the milk and allow steeping whilst cooling down to room temperature.
- Beat cream, butter and sugar together until light and fluffy - approx. 3 min.
- Add the eggs one at a time and beat into the creamed butter until the mixture is again light and fluffy - approx. 2 min for each egg.
- Add 1/3 cup of honey and vanilla extract and beat until smoothly combined.
- Whisk together flour, baking powder and salt in a bowl.
- Beat the flour mixture and the black tea-infused milk (cooled down to room temp) alternately with the creamed butter-mixture, starting and ending with the flour-mixture. Basically: 1/3 of flour mixture + 1/2 of black tea milk + 1/3 of flour mix + 1/2 of black tea milk + the last 1/3 of flour mix. Mix each step until just smooth and avoid overworking the batter.
- Butter the inside of a loaf pan and dust with flour. Make sure to tap the pan to release excess flour.
- Pour the batter into the pan, and swirl 3 tablespoons of honey into the batter with a spoon.
- Bake in the oven until golden brown on top and a wooden skewer comes out clean from the center of the loaf (approx. 50-60 min depending on the oven).
- Whilst cake is cooling, whip coconut cream (must be pure and cold - do not shake can), a good drizzle of maple syrup vigorously until soft peaks form. Chill in the fridge until needed – serve cream as an accompaniment.
- Steep, sip and enjoy...