Page 21 - Thrapston Life September 2024

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HONEY LOAF CAKE
A delicious loaf cake made with honey instead of sugar. Thanks to Dawn Roads for the delicious recipe.
INGREDIENTS
225g butter, softened
225g runny honey
4 eggs, beaten
275g white rye flour, or plain flour 2 tsp baking powder
Grated zest of 1 orange
60g mixed peel
1 tsp mixed spice, optional Syrup: 2tbsp orange juice
2tbsp runny honey
1x large AGA Loaf Tin (2lb)
METHOD
1. Prepare the loaf tin – buttered and lined
with two bands of baking parchment. Let the parchment paper come above the sides of the tin, so removing the cake will be easier.
2. Cream together the butter and honey, until light and creamy. Gradually add the beaten eggs, adding a little flour towards the end to avoid the mixture curdling.
3. Place the flour, baking powder, orange zest,
mixed peel and spice, if using, into a bowl and use a hand whisk to incorporate all these dry ingredients together.
4. Fold the dry ingredients into the creamed mixture with a spatula. Place the cake mixture into the loaf tin and lightly level the top.
5. Place in the oven. CAST OVEN: Place the loaf tin onto the oven grid shelf, set on the floor of the Baking Oven or oven on B4. FAN OVEN: Preheated to B4/160°C/325°F. Cook for 50-55 minutes. Test for ‘doneness’ by inserting a skewer into the centre of the cake, if it comes out clean the cake is cooked.
6. For the syrup; place the orange juice and honey into a small AGA saucepan and heat gently until combined.
7. Take the cake out of the oven and prick the top with a skewer, or cocktail stick, pour the warm syrup over the top of the hot cake. Allow the cake to cool in the tin and remove the parchment and place on a serving plate.
Recipe from: Aga Living
www.agaliving.com
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