Posts Tagged honey

Honey/lemon Butter Cake

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Honey/lemon Butter Cake
Recipe adapted from Barry Apek

Ingredients:

250g butter
4 egg yolks
200g self raising flour (I used cake flour with 1 tsp of baking powder)
150g sugar (I used 120g)
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

5 egg whites (I used 4 only)
50g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 170C. Line the bottom of an 8″ round or 7″ square pan. Grease and flour the sides.

1. Cream butter with 150g sugar until pale and creamy. Add in yolks one by one, beating well to combine.
2. Add 1/3 of the flour followed by half the honey lemon juice, then another 1/3 flour and the balance of juice. Add in the last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with your mixer. Scrap down as needed to get a smooth batter. Set aside.
3. In a clean, dry bowl, whip up the egg whites until frothy before adding the cream of tartar and continue to whip while gradually adding the sugar, until firm peaks formed.
4. Add 1/4 portion of the meringue into the yolk batter and mix with lowest speed to lighten the batter. Switch to a spatula and continue to fold in the balance of the meringue into the yolk batter until evenly mixed.
5. Pour into prepared pan and place the cake pan into another bigger pan. Bake at 170C for 50-55 minutes on lowest level. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time.

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Hot Cross Buns

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Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.

Instructions:

1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

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Green tea Castella/Kasutera Cake

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Green tea Castella/Kasutera Read the rest of this entry »

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