Tag Archives: honey

Honey Pumpkin Cake

26 Sep

This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!

To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!

A slice or two for me and you!

A slice or two for me and you!

 

Another slice? OK!

Another slice? OK!

 

 

The Recipe:

Ingredients:

Topping:

  • 60 grams plain flour
  • 60 grams unsalted butter, cold
  • 100 grams dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Cake:

  • 250 grams plain flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 245 grams pure pumpkin puree
  • 100 grams dark brown sugar
  • 120 ml sunflower oil
  • 85 grams honey
  • 120 ml milk

Coffee Glaze

  • 120 grams icing sugar
  • 2 tbs brewed coffee

Method:

  • Preheat oven to 180oC
  • Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
  • for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
  • Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
  • I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
  • I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
  • Remove from oven and leave to cool.
  • Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
  • Best eaten warm, with a cuppa coffee of course!

Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!

Chocolate Spice Cake

15 Mar

This cake reminds me of honeyed spice cake, very moist, but not too dense. It’s actually quite light and fluffy, with a gorgeously sweet Biscoff-Maple glaze!

Smoothed to Perfection

Smoothed to Perfection

The Recipe:

Ingredients:

  • 130g plain flour
  • 45g cocoa powder
  • 1 tsp ground cinammon
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 55g dark brown sugar
  • 100g caster sugar
  • 235ml milk with a squeeze of jemon juice (you can use any milk here, even dairy free!)
  • 80ml sunflower oil
  • 1 tsp vanilla bean paste
  • For the glaze:
  • 85g biscoff/speculoos
  • 125g icing sugar
  • 2 tsp maple syrup
  • Splash of milk
  • Chocolate to decorate (optional)

Method:

  • Sift the flour and cocoa powder into your mixing bowl or stand mixer, and add in the rest of the dry ingredients
  • Mix until well combined and no lumps remain
  • Add in the milk, oil and vanilla and mix well
  • Make sure all ingredients are well combined then pour into a lined loaf tin and bake on 175oC for 40-45 mins
  • When cake is baked, leave to cool and make the glaze
  • Sift in the icing sugar into a mixing bowl and add in the rest of the ingredients
  • Mix vigorously until you get a thick glaze
  • When cake is cooled, pour over the top and leave to set
  • I grated chocolate over the top for a pretty finish
Moist and fluffy spice cake

Moist and fluffy spice cake

 

Want a slice?

Want a slice?

 

Gluten free honey cupcakes!

7 Oct

Sweet and exotic, honey cake is traditionally made for Jewish new year, which happened last week. For a twist on the classic, I have created a special honey cupcake just for you! Plus its gluten free 🙂

Ingredients:

  • 125g soft margarine or butter
  • 124g soft brown sugar
  • 172g runny honey
  • 1 egg
  • 225g plain flour (Use dove’s farm GF)
  • 1/2 tsp xanthan gum
  • 2 tsp ground ginger
  • 1/2 tsp ground mixed spice
  • 125ml warm water
  • 1/2 tsp bicarbonate soda (dissolve in the water)
Method:
  • Add all wet ingredients (margarine,honey,egg, water & bicarbonate soda) into a bowl and mix well.
  • Add sugar.
  • Sift in the flour and spices and mix until batter is thin and runny with no lumps.
  • Spoon into muffin cases and bake for 15-20 mins on 220oC or until done.
  • Cool and leave overnight.

Serve and watch them disappear!