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
Preparation: 10 minutes
Cooking: 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.
