Imagine a slice of pure comfort – honey and buttermilk spiced cake. This cake is all about that soothing feeling that comes with familiar flavours.
Let’s talk about what makes this cake so cosy. First, there’s the magic duo of honey and buttermilk. These two ingredients join forces to create a cake that’s not too dry, not too moist – it’s that perfect in-between that feels like a hug. And then there’s the spice. The spice isn’t shouting for attention; instead it adds a gentle hum of flavour that makes you pause and appreciate every bite.
And let’s not forget how versatile this cake is. It’s the dessert you cap off a feast with, especially if that feast had hints of middle eastern flavours. It also feels just right in the afternoon with a big mug of tea when you’re looking for a gentle sweetness.
This cake will make you feel good and will remind you of the simple joy that come from a well-baked treat.
Just add a fork, and a plate, and enjoy a slice of simple, homely goodness.
Spiced Honey and Buttermilk Loaf Cake
Ingredients
- 3 free-range eggs
- 175g caster sugar
- 1 tsp vanilla extract
- 175g plain flour
- 150g unsalted butter, melted
- 1 tsp baking powder
- 1 tsp all spice
- 1 tbsp honey
- 150ml buttermilk
- 100g icing sugar, sifted
- 2 tbsp rosewater
- a few dried, edible rose petals, to decorate
Directions
- Preheat the oven to 180C and line a loaf tin with baking paper.
- Put the eggs and sugar into a large mixing bowl and beat together, until smooth. Beat in the vanilla extract, plain flour, melted butter, all spice, and baking powder, then mix again until smooth. Finally, add the buttermilk and combine well.
- Pour the mixture into the prepared loaf tin and bake for 50–55 minutes, or until cooked through. Leave to cool in the tin.
- To make the icing, mix the icing sugar and rosewater together in a small bowl, until smooth. Once the cake has cooled, pour the icing over the top. Sprinkle over the dried rose petals.
