I baked this weekend! Exciting, isn’t it? I even took pictures and edited said pictures.
Anyway, my friend Tammy (whose lovely photos of some of my foods grace my food entries) was having her annual lamb dinner (with non-lamb options for people like me). Nearly all of her guests brought something to nibble on, including myself.
The newest cookbook that sits on my bookshelf is Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. When I saw this recipe, I knew I had to make it!
Pros: It came together pretty easily.
Cons: My cake was half the height of the cake in the book photo! I was pretty sure that I had my eggs and butter at room temperature, and I tried really hard not to over-mix. On top of that, my syrup could have been bolder.
I think I might try cake flour next time and see if it gives a better result. However, please don’t think this means that this was a bad cake! For a total experiment, it still yielded pretty tasty results (and it was not too sweet, thankfully).
adapted from Warm Bread and Honey Cake
6 oz all purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1 loose tsp nutmeg (I used freshly grated)
1 stick of butter, softened
4 1/2 oz brown sugar
1 tsp vanilla
4 Tbsp milk
6 Tbsp orange blossom syrup
Preheat oven to 325F. Grease a 1-lb loaf pan.
Mix flour, baking powder, salt and nutmeg. Sift this.
In a separate bowl, beat the butter until smooth. Add the sugar, and beat until creamed and fluffy.
Whisk the eggs loosely in a small bowl with the vanilla. Add the egg to the butter mixture bowl in two batches, beating well and scraping down the sides of the bowl. Then use a whisk to fold in the flour mixture in three batches, alternating with milk.
(So, you’re adding 1/3 flour mixture, 2 Tbsp milk, 1/3 flour mixture, 2 Tbsp milk, and the final 1/3 flour mixture.)
Pour into the loaf pan, and bake for 40-45 minutes (or until a tester is inserted and comes out clean).
Remove the pan from the oven, and poke several small holes into the cake (making sure to poke all the way through to the bottom). Slowly pour the syrup over the cake. Let it cool about 5 minutes, then remove the cake from the pan. Let the cake cool completely on a wire rack. After that, wrap the cake well in plastic wrap and let the flavors meld for a day before serving.
Orange Blossom Water Syrup
make about 1 1/2 cup
Put 1 1/4 cup granulated sugar, 3/4 cup water, and 1 tsp lemon juice into a small saucepan. Bring to a boil, stirring constantly, until sugar is dissolved. Reduce the heat and let simmer for 5 minutes. Take the pan off the heat and let it cool about 5 minutes.
Add orange blossom water to your liking (I ended up using 1 1/2 Tbsp for the cake… but I now think that it should be 2-3 Tbsp).
Use the syrup on cake, in tea, and anything else that suits your fancy!