Making Honey Cake with Truly Tasmanian Barnea Oil

Posted by Glenys Rowe on

Making Cakes with Barnea Extra Virgin Olive Oil: a recipe that really works!

** Honey and Walnut Cake

I made these two cakes from the one lot of mixture last week.  One for the freezer, one for the table and both great.  The bar cake simply has extra walnuts pressed into the top for variety.

It'll take you about 20 minutes to prepare if you have a Mixmaster.

RECIPE:

I cup of strong coffee

3 eggs

100gms of dark brown sugar ( a really delicious one that you can often find at Woolworths is Billington's Dark Muscavado)

340 gms of Tasmanian Leatherwood honey

2 tablespoons chopped walnuts

I dessertspoon of cinnamon

3/4 cup of Truly Tasmanian Barnea extra virgin olive oil

1 dessertspoon of nutmeg

125gms of plain flour

125 gms self raising flour

1/2 teaspoon bicarb soda

3 tablespoons brandy if you like

 

Preheat oven to 180C.  Line two loaf tins with baking paper or grease and flour them*.  

Beat the eggs and sugar together for five minutes, then add the oil and honey in that order.

Sift in the flours, bicarb and spices and continue beating.  With the beater on a low speed, add the coffee and rum then finally the walnuts.

Pour into your tin or tins and Bake for 45minutes to 1 hour.  Check its done by inserting a skewer into the middle of the cake.  If its done, the skewer will come out clean. Easy!

Leave it in the tin until cold.  This cake keeps very well.

*There is a terrific American product called PAM (which is quite hard to find unfortunately) which I like to use instead of baking paper.  It's a mix of flour and canola oil and sold in a pressure pack spray can. Apparently the flour molecules act like a little ladder up the sides of the cake tin, so you get a higher rise to the cake.  It's fast and convenient. 

** This recipe is very similar to the wonderful DARK HONEY CAKE recipe which you can find in Iris Makler's book "Just Add Love". It too calls for oil instead of butter.

 

 

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