Topped with Lemon Glazing
I used to drink at least three mugs of coffee, in a day, but I don’t know what happened, I just stopped, suddenly, without notice. Now I take tea, Masala tea to be precise, with lots of milk and brown sugar. Masala tea is a creamy and soothing beverage which basically combines loose black tea (not tea bags), a selection of spices and most important, for me, milk. You can’t have proper Masala tea without milk. The selection of spices varies from place to place and also depends on individual palate but it essentially consists of whole spices, usually freshly grated ginger, freshly crushed black peppercorns, cloves, cardamons, Ceylon cinnamon stick, cloves and even nutmeg. You can also get Tea Masala mix in authentic Indian stores. I actually had this cake with a steaming cup of Masala tea…it was so darn delicious.
Occasionally, I crave coffee, and the last time I had a craving, I decided to take coffee in form of a cake, with honey and Pecan nuts. Honey is one of my favourite ingredients. I read somewhere that honey may be stored in the freezer, if well sealed, without any change in flavour or texture. I have never tried this myself because I always finish my bottles of honey without a problem. Have you ever frozen honey? How did it turn out? Okay people I’ve been sleeping very late in the last week and yesterday John Tesh (intelligence for your life) convinced me to ensure I get at least seven hours of sleep. Today is my debut early night so I wish you a goodnight or good morning wherever you are and a very wonderful week
Coffee Honey Cake with White Chocolate Chips
Preparation time: 30 minutes; Baking time: 1¼-1½ hours; Makes: 9 x 5-inch (23cm x 13cm) cake
- 350g (12½ oz, 3 cups minus 2 tbsp) all-purpose (plain) flour
- 2½ teaspoons baking powder
- 2 tablespoons instant coffee granules (I used Nescafé Rich granules)
- 2 tablespoons hot water
- 2 tablespoons milk
- 175g (6oz, 1½ sticks, 11½ tablespoons) butter, cubed
- 160g (6 oz, ¾ cup packed) brown sugar
- 100g (½ cup, 3½ oz) white chocolate chips
- 3 eggs
- 6 tablespoons (90ml) honey
- 1 tablespoon lime, lemon or orange juice
- 75g (3oz) Icing (confectioners) sugar
- Preheat the oven to 300°F (150°C). Grease and line the base of a 9 x 5-inch (23cm x 13cm) pan (tin) with parchment (greaseproof) paper. Dissolve coffee into hot water and then mix in the milk. Set aside to cool.
- Sift the flour and baking powder into a large bowl. Add the cubed butter and rub into the flour until the mixture resembles fine breadcrumbs. Add brown sugar and white chocolate chips, stir to mix and make a well in the centre.
- Whisk the eggs together with the dissolved coffee-milk mixture. Stir in honey. Add the mixture to the well and stir thoroughly, to mix. Spoon mixture into prepared tin (pan). Bake in the middle of the oven for 1¼-1½ hours until the cake is well browned on top and skewer inserted in the middle comes out clean. Leave the cake in the tin for about 10 minutes, and transfer onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the cake at 300°F (150°C) for 1 hour 20 minutes.
Step By Step Photos
Please always remember to assemble all ingredients before you start
Preheat the oven to 300°F (150°C). Grease and line the base of a 14cm x 24cm (5.5” x 9.5”) pan (tin) with parchment (greaseproof) paper. Dissolve coffee into hot water and then mix in the milk. Set aside to cool.
Sift the flour and baking powder into a large bowl.
Add the cubed butter to the sifted flour and rub until the mixture resembles fine breadcrumbs.
Add brown sugar and white chocolate chips and stir to mix
make a well in the centre. of the flour mixture.
Whisk the eggs together with the dissolved coffee-milk mixture.
Whisk in honey.
Add the mixture to the well
And stir to mix
Spoon into prepared tin (pan)
Bake in the middle of the oven for 1¼-1½ hours until the cake is well browned on top and skewer inserted in the middle comes out clean. Leave the cake in the tin for about 10 minutes, and transfer onto a wire rack to cool. (I baked the cake at 300°F (150°C) for 1 hour 20 minutes.)
Sift the icing sugar into the lemon juice and stir combine
Drizzle the glazing over the cake. I decorated mine with some Pecans.
Slice the cake
myfavouritepastime.com Last Updated: March 01, 2019