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
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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.
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Reviews
The proportions in this recipe were all wrong – 600g of flour is far too much for the amount of liquid. I had to adjust the quantities significantly so I had something I could barely spoon into a tin, and even then it was the consistency of a dense Christmas cake mixture (after adding 200ml of milk and an extra egg). Not a good recipe
We’re sorry to hear this wasn’t a success. The delicious. team will be taking another look at the recipe and we appreciate the feedback.
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