My baking repertoire has always consists of round shaped cakes or square shaped bars. Seldom have I bake my goods in a loaf tin. After browsing through my newly bought Rachel Allen - Bake, I decided upon a recipe that caught my attention - honey loaf cake.
The recipe is pretty straightforward without fancy ingredients. Just the usual flour, butter and eggs. Wait a minute... Where has the sugar gone to? Here is the catch. This honey loaf cake uses purely honey as a sweetener. Sounds like a good deal~
After 10 minutes into baking, I could sniff the smell of honey slowing making its way out of the oven. When the cake was done, it has light golden hue. The loaf domed but splitted widely at the top. That did not affect the appearance too much though. Afterall, the cake is to be sliced and the split would not have been noticeable.
I could not resist the urge and took one slice of it. The cake is dense yet soft and it exudes a very light sweetness of honey. It would be perfect by adding a thin layer of jam or butter it. I tried topping with raspberry jam and peach jam on 2 separate slices and very much prefferred the later.
Honey Loaf Cake ( recipe adapted from Rachel Allen - Bake )
Equipment: 9 x 5 inch loaf tin
2 tsp baking powder
1/2 tsp salt
120g butter, softened
175g runny honey
2 eggs (60g each), beaten
1 tbs warm honey ( for brushing)
1) Preheat oven to 170 degrees C
2) In a big bowl, sift the dry ingredients together. Whisk them well to distribute the ingredients uniformly.
3) Beat butter till soft. Add the honey and cream it with the butter till light and fluffy on medium speed.
4) Add in eggs gradually and beat till combined.
5) Fold in the flour mixture until smooth. It will be dough-like.
6) Finally, add in the milk and fold untill a soft dough-like batter is obtained
7) Pour batter into lined loaf tin and bake for 45 -55 minutes. Check for doneness using a wooden skewer. Insert skewer in the middle and it should come out clean with no wet dough.
8) Remove cake from tin and brush with warm honey