Honey Pound Cake

An Oldie But Still A ‘Goodie’

We have had a little dig around in the favourite recipe vault and decided to reprise this trusty recipe – Infused Honey Pound Cake. This just maybe the perfect treat to be enjoyed on Boxing Day – not too sweet and certainly delicious!
Ingredients
3 tablespoons of your Madura black tea
1 cup of whole milk
170 grams of unsalted butter, room temperature
1/2 cup of raw granulated sugar
2 large eggs, room temperature
1/3 cup of honey + 3 extra table spoons
1/2 teaspoon of pure vanilla extract
2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
Pinch of salt
Directions
Preheat the oven on 175C. Grind black tea leaves in a spice grinder until coarsely ground then add to the milk in a small pot. Alternatively, if you don’t have a spice grinder, combine tea leaves with milk in a blender, and blend to the same consistency. Bring to a simmer on medium heat then turn the heat off. Leave the ground tea leaves in the milk and allow steeping whilst cooling down to room temperature.
Beat cream, butter and sugar together until light and fluffy – approx. 3 min. Add the eggs one at a time and beat into the creamed butter until the mixture is again light and fluffy – approx. 2 min for each egg. Then add 1/3 cup of honey and vanilla extract – beat until smoothly combined.
Whisk together flour, baking powder and salt in a bowl. Beat the flour mixture and the black tea infused milk (cooled down to room temp) alternately with the creamed butter-mixture, starting and ending with the flour-mixture. Basically: 1/3 of flour mixture + 1/2 of black tea milk + 1/3 of flour mix + 1/2 of black tea milk + the last 1/3 of flour mix. Mix each step until just smooth and avoid over working the batter.
Butter the inside of a loaf pan and dust with flour. Make sure to tap the pan to release excess flour. Pour the batter into the pan, and swirl 3 table spoons of honey into the batter with a spoon. Bake in the oven until golden brown on top and a wooden skewer comes out clean from the centre of the loaf (approx. 50-60 min depending on the oven).
Whilst cake is cooling, whip coconut cream (must be pure and cold – do not shake can), a good drizzle of maple syrup vigorously until soft peaks form. Chill in the fridge until needed – serve cream as an accompaniment.
Steep, sip and enjoy…