At the risk of sounding like someone with a food related anxiety disorder (a human Tassievore fruitcake) I now must admit that the idea of replacing sugar with honey for the duration of the challenge (at least when at home) made me a little nervous. I do actually like honey, but it does assert its influence somewhat over other flavours and ingredients, and I figured that it being runny rather than dry would make my baking efforts even more likely to fail.
Anyway, for those of you smart enough to notice the past tense in the paragraph above, the recipe detailed below has helped to reduce my fear of honey in baked goods, probably because it doesn’t use much, and made me excited about other Tassievore discoveries to come.
The cake in the photo is filled with winter pears but there is no reason why summer fruits wouldn’t work (cherries, berries, peaches! Yum!).
1 and 3/4 cup Callington mill wholemeal flour (i used the organic but the non-organic is supposed to be a better cake flour)
1/3 cup honey (naturally crystallised worked well)
2-2.5 tsp baking powder (sorry this bit was not local!)
1.5 tsp mixed spice (again not local but definitely optional – especially if using berries)
2 small/medium free range eggs
3 tbsp olive oil
3/4 cup natural yoghurt
3 medium sized pears cut into bite size pieces
1/4 cup linseeds or oats or a mixture
1/4 cup walnut pieces I shelled whole walnuts and gently smashed them in a mortar and pestle
butter and flour for greasing the loaf tin
Preheat the oven to 175 degrees C.
Rub butter around a loaf tin and dust with flour. Shake off excess.
Place dry ingredients in a large mixing bowl and stir to combine.
In a smaller mixing bowl whisk together the eggs, honey and olive oil until combined then stir through the yoghurt and pears.
Add wet ingredients to the dry and fold/mix until just combined.
Pour evenly into a loaf tin and sprinkle with some extra walnut pieces if you wish.
Cook for at least 40 mins (mine took 1 hour). You may need to cover the top with foil if the loaf is browning to quickly – I did at around 30 mins.
Once baked turn out onto a cooling rack and refrigerate when cool. Best eaten fresh out of the oven or reheated/toasted/grilled