Winter is truly coming and the weather today has been wild. It was chilling this morning. We managed to have thunder and lightening, hail, rain, sun, more hail and ending the day with rain.
When I got home from work today all I wanted to do was turn on the kettle, bake and then settle into the sofa with a good book. This honey and walnut loaf is very easy to make, however it takes around an hour (or 2 cups of tea) to bake, but the end result is one of my favourites to slice away at over a couple of days. It is flavourful yet not overly sweet.
You will need:
190 g unsalted butter, plus extra for greasing
190 g plain flour, plus extra for dusting
190 g caster sugar
1 tsp baking powder
1/2 tsp salt
35 g plain yoghurt
1 tsp vanilla essence
2 tbsp runny honey
65 g walnuts, roughly chopped
1 Loaf tin, 11 cm x 22 cm
(1) Preheat the oven to 160°C (fan assisted).
(2) Grease the loaf tin with butter and dust with flour.
(3) Cream together the butter and sugar until pale and fluffy.
(4) Break in the eggs one at a time, whisking well.
(5) In a separate bowl, sift together the flour, baking powder and salt.
(6) Add the dry ingredients to the batter in two stages and mix on a low speed until just incorporated.
(7) Mix in the yoghurt, vanilla essence and half the honey.
(8) Stir in the walnuts by hand.
(9) Spoon the batter into the prepared loaf tin and bake for around 55-65 minutes or until the sponge is firm and a skewer inserted into the centre of the cake comes out clean and without any uncooked batter.
(10) Whilst the loaf is baking, place the remaining honey in a small saucepan with 50ml of water and bring to the boil, allowing the syrup to reduce by about half.
(11) When the loaf comes out the over, pour the warm syrup over the loaf and leave to cool in the tin before turning out on to a wire rack and allowing to cool completely before serving.