Brown butter spice cake

Name: Brown butter spice cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8
Ingredients: 250g unsalted butter, plus extra for greasing; 250g caster sugar; 2 medium free-range eggs; 100g treacle; 250ml tea, made using 2 english breakfast teabags; Grated zest of 1 orange; 600g plain flour; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp allspice; ½ tsp baking powder; For the icing; 100g butter, softened; 1 tsp vanilla extract; 250g icing sugar

Easy
May 2009

Easy
May 2009

Serves 8
Hands-on time 15 min; oven time 30 min

Try baking up a storm for afternoon tea with this recipe for brown butter spice cake – how to decorate it is up to you (perhaps with edible flowers, as in this Victoria sponge topped with roses).

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Ingredients

250g unsalted butter, plus extra for greasing
250g caster sugar
2 medium free-range eggs
100g treacle
250ml tea, made using 2 english breakfast teabags
Grated zest of 1 orange
600g plain flour
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp allspice
½ tsp baking powder

For the icing

100g butter, softened
1 tsp vanilla extract
250g icing sugar

Method

Preheat the oven to 180°C/fan160°C/gas 4. Butter and line 2 x 20cm round cake tins.
Melt the butter in a pan until it stops foaming and browns. Strain through a coffee filter or fine sieve into a large bowl and cool, then beat with the sugar, eggs and treacle. Stir in the tea and orange zest.
In a separate bowl, sift the flour with the spices and baking powder. Blend into the butter mixture. Divide the mixture between the tins and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.
For the icing, mix the ingredients with 1 tbsp water. Spread over 1 of the cakes and sandwich with the other cake.