Tuesday, December 13, 2016
TWD - Spiced Honey Cake
The first recipe for Tuesday with Dorie BCM this month is Spiced Honey Cake. This is an unusual cake, flavoured with a syrup infused with peppercorns, orange zest, lavender and ginger rather than your traditional heavy Christmas spices.
When I went to make the cake, I realised that I had tossed out my dried lavender, so I used lavender and strawberry jam (which tastes disgustingly floral!) instead. I also realised that I didn't have fresh ginger, so I just used crushed ginger from a tube. Dried cherries are quite difficult to source here and are very expensive, so I used dried cranberries instead.
The resulting cake is quite pretty and festive, and not at all what I thought it might be like:
I was expecting a heavy, brown, treacly looking cake; this cake is light and golden.
Dorie recommends that the cake sits undisturbed for a day or two to allow the flavours to develop. After about half a day, I can say that you can definitely taste the flavours, especially the lavender. The cake is on the dry side, so I think the suggestion to dunk it is a good one. It might also be good served toasted for breakfast, if you like that sort of thing. (It is not really done here in Australia.)
To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website.