I tasted honey flavoured with truffles in France. It was amazing and I had to use it in this year’s Rosh Hashanah cake.
Serves: 4 - 6
Prep: 10 minutes
Cook: 40 minutes
Ingredients:
For the cake:
250g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
120ml sunflower oil
160g honey
125g caster sugar
50g light brown sugar
2 eggs
¼ tsp vanilla paste
100g natural yogurt
1½ tsp truffle oil
For glazing:
2 tbsp honey
1 tbsp rum (I use spiced white rum to add just a little extra kick, but not necessary)
Method:
- Preheat oven to 170°C. Brush a 25cm long loaf tin with a thin layer of butter or alternatively, spray with an oil or butter spray.
- Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl.
- In a separate bowl mix together the rest of the ingredients to a smooth texture with a wooden spoon or rubber spatula.
- Gradually add the sieved flour mixture, mixing thoroughly to a smooth paste.
- Fill the baking tin two thirds with the mixture and bake in the centre of the oven for 40 minutes, or until a toothpick comes out clean from the centre of the cake. While it is baking, make the glaze by mixing the rum and honey together.
- When baked, remove it from the oven, and immediately brush with the rum and honey glaze.
- Cool the cake in the tin.
