In life there exists the sweetest spot. That point where a food is uncertain if it is sweet or savoury, swaying between the two like a cypress in the Provençal breeze. I am thinking here of American Pancakes, Salty with bacon yet dripping in rich dark maple syrup, salted butter confusing the boundaries further. Or a Chilli Pineapple Salsa that is just as much at home with Ice Cream as it is with BBQ Chicken.
Don’t get me wrong, I like Cakes, Cookies etc. But never so sweet they leave me doing an analysis of my dentition. Pretty much all my sweet food is salted (including Ice Cream) to counterbalance that cloyiness that sugar can leave.
Which is why I love this Cake/ Bread Hybrid so much. As happy with fried chicken as it is with Jam. Not over sweet but sweet enough to stand in as a slice of cake when the time requires. The best bit? It takes about 3 minutes to throw together…. 3 Minute cake. that’s something we can all do with more of!
I’ve served it here with a Whipped Salted Apricot Butter but feel free to do with this as you wish.
370g Plain Flour
3 tsp Baking Powder
3 Tbsp Golden Caster Sugar
1 tsp Salt
350ml Lager, light beer
2 tsp Vanilla Extract
Whipped Salted Apricot Butter:
100g Unsalted Butter, soft
20g Dried Apricots, finely chopped
Pinch Sea Salt Flakes
2 tsp Honey
1. Preheat oven 170C. Grease and line an 8” x 4” Loaf Tin with Butter and non-stick paper.
2. Mix the flour, baking powder, sugar and salt in a bowl until homogenous.
3. Mix the beer with the vanilla and pour into the centre, mix anti clockwise until just mixed then add the honey. Mix until just combined.
4. Pour into the prepared tin and bake 40-45 minutes or until a skewer comes out clean.
5. Allow to cool in the tin for 5 minutes before turning out to cool completely.
6. Meanwhile add all the ingredients to the bowl of a stand mixer and mix until fluffy.
7. Serve in mounds on top of the warm bread.