This recipe is just another excuse to indulge my love of cinnamon. Goes well at a cake stall!
- 250g plain flour
- 250g caster sugar
- 1 T cinnamon
- 2 t baking powder
- 2 eggs
- 1 c milk
- 125g butter, melted
- 4 T caster sugar extra
- 4 t cinnamon extra
Preheat oven to 180C. Line a 20 x 30 baking pan with baking paper. Combine extra sugar and extra cinnamon in a small bowl and set aside.
Sift flour, caster sugar, cinnamon and baking powder into a bowl, and make a well in the middle. Whisk eggs and milk in a small bowl. Pour egg mixture into the flour and mix with a metal spoon to roughly combine. Fold in the butter until batter is smooth – don’t overmix!
Pour half of the mixture into the pan and smooth out. Sprinkle 2/3 of the cinnamon sugar mixture evenly over the batter. Gently smooth the remaining batter over. Top with left over cinnamon sugar.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan before slicing.
This recipe is adapted from a recipe in Sweet Food (Lynn Lewis (ed.). Millers Pt : Murdoch Books, c2003, p98). I just have to make mention of this book as it is one of my favourite go to books when I need to whip up a quick cake or slice. There is a a good mix of reliable, easy to make and well articulated recipes for the time poor home baker. I highly recommend it if you can find a copy!
When I was little there was a specialist bread company that made a beautiful honey loaf. The loaves were small and dense and chewy, with a lovely dark brown honey top. So good! but also SO hard to find. Few shops stocked them, and they went fast – so they were strickly for early risers! Sadly the bakery is no longer, and I haven’t seen anything ressembling them sold commercially since.
But the honey loaf has been one of my food memories that has lurked in the back of my mind, and I have finally gotten around to attempting to recreate it. This loaf is close…
The key to success is good quality honey with a flavour that you enjoy. I use Mimosa honey, which is only available on the NSW south coast. They offer a few varieties, all delicious, and importantly, all very fresh and pure. On this occasion I used a clover honey.
- 300g carton sour cream
- 3/4 c dark brown sugar
- 1 egg
- 2 c wholemeal plain flour
- 2 t baking powder
- 1/2 t cloves
- 5 T honey, heated
Preheat oven to 160C. Line a loaf pan with baking paper.
Place all ingredients except the honey in a food processor. Blend until well mixed. Add honey, reserving about 1 T, and blend again until just mixed.
Bake for about 50 minutes or until skewer inserted into the middle comes out clean. Remove from oven and immediately brush top with reserved honey. Leave in pan to cool. Serve plain or with butter.
Another school year underway, and so begins another round of fund raising opportunities with food.
Our first event for the year was our Welcome Night Movie on the Green. Families come early for kids to eat and play until dark, and then everyone settled on the grass in front of a giant screen to watch Ice Age 4. Even if you’ve seen the movie, it’s a wonderful way to start the school social calendar!
The key is to start the event early- so that at some point in the proceedings pretty much everyone there decides they need something to eat!
One of my contributions to the night was this lovely slice. It has vague pretensions to health, with dates and wholemeal flour, and isn’t too sweet. The texture is soft and slightly chewy, but not too heavy.
- 250g dried dates, chopped
- 3/4 t bicarb soda
- 190g butter
- 1 1/2 c wholemeal flour
- 2 t baking powder
- 1 t vanilla
- 3 eggs
- 75 ml milk
Preheat oven to 180C. Line 20 x 30 cm baking pan with baking paper.
Place dates and 225ml water in a saucepan. Bring to boil. Reduce heat and simmer gently for about 5 minutes or until water almost completely absorbed. Add baking soda and mix well. Set aside to cool.
Process butter, flour, baking powder, vanilla, eggs and milk in a food processor until well mixed. Add the dates and mix until just combined. Pour batter into prepared tray. Cook for 20 minutes or until skewer inserted into the centre comes out clean. Leave to cool.
- 50ml milk
- 45 g butter
- 3 T dark brown sugar
- 125g icing sugar
- toasted coconut to decorate
Heat milk, butter and brown sugar in a saucepan until sugar is dissolved. Remove from heat and add sifted icing sugar, stirring as you add it to avoid lumps. Stir until very smooth and paler in colour. Spread over cooled slice and top with coconut.