Decadent Truffle Honey Cake

The cake sunk! Was it supposed to do that?? I highly doubt it, but even the original version – recipe over at the Jewish Chronicle – appears on the photograph to have done so. Still, life is too short to worry about such things, especially when the finished article is so delicious and with such a heady, intoxicating scent as this…

“La Truffe est le diamant de la cuisine” – Anthelme Brillat-Savarin (1755-1826)

I realise that this is the second Honey Cake I’ve made in two weeks (the last one right here), but the two really are very different in both ingredients and method. I’ve decided that honey is a fantastic ingredient to use in cakes, never as a replacement for sugar but as the main ingredient in its own right. Plus, it’s raining outside which works as a great excuse to get baking.

As you may be able to tell from the frequent mention, the truffle based ingredients for this recipe have been supplied by Lombary, a UK based truffle produce website. This recipe is not sponsored, but rather the ingredients have come in very useful and do create a delicious end result.

Truffle Honey Cake

Recipe: Decadent Truffle Honey Cake

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Summary: This Truffle Honey Cake is dark, moist, and has the most intoxicating aroma you could imagine…

Ingredients

  • 250g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda (needed to leaven, due to the inclusion of Yoghurt)
  • Pinch of salt
  • 120ml Rapeseed Oil (you can use Sunflower)
  • 1 tbsp Truffle Oil (mine was the delicious Black Truffle Oil from Lombary)
  • 160g honey (I replaced 40g of this with Truffle Honey from Lombary)
  • 175g Soft Dark Brown Sugar
  • 2 eggs
  • 1 tsp Vanilla Extract
  • 100g natural yoghurt
  • For glazing:
  • 2 tbsp honey (again, mine courtesy of Lombary)

Method

  1. Pre-heat the oven to 170 degrees c / 340 f and grease and line a loaf tin.
  2. Sift the dry ingredients into one bowl, and put all the other ingredients into another.
  3. Mix the wet ingredients until well combined.
  4. Add the flour one tbsp at a time and fold into the mixture. Mix until smooth with no lumps.
  5. Pour into the prepared tin, and place into the oven for approximately 45 minutes. A cake skewer should come out clean when inserted into the centre.
  6. Remove from the oven, and brush with the honey glaze while still hot.

Quick notes

You can swap the plain flour for self-raising; just eliminate the baking powder and cut the bicarbonate of soda down to 1/4 teapsoon.

The original recipe called for caster sugar (125g + 50g soft light brown sugar) in place of the soft dark brown sugar I’ve used; I expected the heady aroma to accompany the dark sugar better. Feel free to try either.

Variations

No truffle oil / honey? Replace with standard, but strong scented honey for a delicious treat.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

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