It seems a little early in the month to be posting my Random Recipe Challenge but I have an ominous feeling that this month is going to be crazy busy. I felt it was best to get all my monthly blog challenges done as soon as possible, (Mac Attack coming soon), as with all the changes happening at the bakery I'm going to be a little caught up and I didn't want to miss out on the fun. Especial since this months themes are so perfect.
Although I will be busy in the coming months but I'm determined not to let my blog suffer, there will be less time for recreational baking but I will post every cake and afternoon tea delight I make, recipe and all and of course there will always be cupcakes.
The lovely Dom over at Belleau Kitchen decided to let all us bakers do what we do best this month, it is finally time for dessert! It was easy to locate all my baking/dessert books as I categorize my cookbooks like a crazy lady, (sections include Travel, Jamie Oliver, Cupcakes, Macarons, General Baking, Pasty etc), I'm very uncool. I decided to go for the General Baking section and happily landed on Hummingbird Bakery Cake Days. It's one of my newer books and I've only had the chance to try a couple of recipes so it was a good one to land on.
I am so glad I opened the book to this page! This loaf is amazing, beautifully flavourful yet not overly sweet, the honey flavour is subtle and the walnuts a perfect addition. Although the cake appears to have a crust, once doused in syrup the entire cake is soft and incredibly moist, without being wet. This cake is a total winner and I may even bake a few at work in the coming weeks.
Walnut and Honey Loaf
Hummingbird Bakery Cake Days
190g unsalted butter, plus extra for greasing
190g plain flour, plus extra for dusting
190g caster sugar
1 tsp baking powder
½ tsp salt
25g plain yoghurt
1 tsp vanilla essence
2 tbsp runny honey
60g walnuts, roughly chopped
One 8.5 x 17.5cm (3½ x 7in) loaf tin with 7.5cm (3in) sides
(I used a 11 x 22cm loaf tin as that is all I had at home, I didn't have any problems).
Preheat the oven to 170°C, then grease the loaf tin with butter and dust with flour. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Break in the eggs one at a time, whisking well.
Sift together the flour, baking powder and salt, then add these dry ingredients to the batter in two stages and mix on a low speed until just incorporated. Mix in the yoghurt, vanilla essence and half the honey, then stir in the walnuts by hand. Pour or spoon the batter into the prepared loaf tin and bake for 50-60 minutes or until the sponge is firm and a skewer inserted into the centre of the cake comes out clean of any uncooked batter.
While the cake is cooking, place the remaining honey in a small saucepan with 50ml of water and bring to the boil, allowing the syrup to reduce by about half. Pour the warm syrup over the cake when it comes out of the oven, then leave to cool in the tin before turning out on to a wire rack and allowing to cool completely before serving.