A Food & Travel Blog

Orange, Honey & Walnut Spice Cake – A-Cake-a-Week

28/02/2014 | By

Here’s the thing. I’ve just discovered a serious flaw in my cake-a-week plans. Not that I can’t get around to baking once a week, or that the troops let me down with the consumption of a cake a week – no, we’re all good there! My problem is blogging time. I’ve realised that if I blog once a week about cake it cuts into the time I have to blog about other food – and there is so much food to talk about!

(more…)

Subscribe to Lambs' Ears and Honey

Enter your Email

Walnut Date Slice – A Cake-a-Week

21/02/2014 | By

Now I know I fell off the wagon last week with my cake-a-week promise, but I just had to let you all know about the wonderful Tasting Australia Words To Go opportunity and, if it’s any consolation, I did bake (and eat) this walnut date slice last week. So I’m still on track, even if my weight isn’t.

(more…)

Subscribe to Lambs' Ears and Honey

Enter your Email

The Cake-a-Week – Upsidedown Fig and Ginger Cake

07/02/2014 | By

Offering number 2 in my cake-a-week challenge moves away from my default position of chocolate – a delicious Upsidedown Fig and Ginger Cake.

I’m not sure if having made two cakes in two weeks constitutes being on a roll, but I’m feeling very confident about this whole cake-a-week thing. Of course, it doesn’t hurt that cake is actually one of my favourite food groups, but I also think I deserve brownie points for having baked in the hottest month of the year here in Adelaide.

(more…)

Subscribe to Lambs' Ears and Honey

Enter your Email

Lavender and Lemon Syrup Cake

31/01/2014 | By

I often feel lethargic and disinterested when it comes to the daily drudge of what to put on the table each evening for dinner. It’s not always the cooking that I lose interest in, although I do have days when I struggle to find the will, but rather the constant decision making of what meals to plan day in, day out. And when I’m asked, as the plates are being cleared from one meal, what we are having for the next I’m ready to give the whole thing away – or drop the dirty plates on the head of the inquirer (and he knows who he is). However, when we are away on vacations and indulging in meals that someone else has planned, prepared and put in front of me I frequently find myself dreaming about all the wonderful things I intend to cook when I get back to my kitchen – contrary of me, I know.

(more…)

Subscribe to Lambs' Ears and Honey

Enter your Email

Orange Tres Leches Cake

22/11/2013 | By

tres leches cake

Like many good recipes, the origins of Tres Leches Cake are shrouded in mystery. The name literally translates to “three milks cake” and that is basically what it is – either a light sponge or a butter cake soaked in a blend of condensed milk, evaporated milk and whole milk. It is very popular in South America with some claims that it originated in Nicaragua, others that it was a Mexican invention and yet others that say it was developed by a canned milk company who printed the recipe on their labels. While the latter claim is true, doubt surrounds the timing of the labels and their appearance in relation to the appearance of the cake.

(more…)

Subscribe to Lambs' Ears and Honey

Enter your Email

Fabulously Fast Cinnamon Cake – a Recipe

09/09/2013 | By

Fabulously Fast Cinnamon Cake

Who says you can’t teach an old dog new tricks? I may be advancing in years at a pace far more rapid than that with which I am comfortable, but that hasn’t stopped me from embracing new toys technology. I waste an inordinate amount of time playing around on the various platforms, one of my favourites of which is Instagram where I post pictures of my farm, my dogs and my food – probably more often than I should. (If you are interested in my snaps you can check them out here.) Last week I put up a quick image of a cake I’d just baked that aroused a little interest, so I thought I’d just share the recipe with you all.

I feel a little embarrassed at even calling this a recipe because, true to my usual practice, it is dead simple and has just a few ingredients. The real attraction of this cake is three-fold; it is fast to make (real fast), the utterly alluring aroma of cinnamon that it gives off will make all in the vicinity love you immediately and the recipe makes two loaf cakes – one for now and one to freeze for later. Oh, and it is SUPER good served warm with a smear of butter – bliss!

Fabulously Fast Cinnamon Cake - a Recipe

Fast, fragrant and frighteningly moreish!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Cake
Author: Amanda McInerney of www.lambsearsandhoney.com

Ingredients

  • 4 cups SR flour
  • 1 1/2 cups caster sugar
  • 250 gms softened butter
  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup light sour cream
  • 1/2 tsp vanilla paste
  • 1/2 cup caster sugar
  • 2 Tbsp ground cinnamon

Instructions

  • Preheat oven to 180C (350F).
  • Grease and line 2 loaf pans with baking paper.
  • Place butter and sugar in food processor and whizz until light and fluffy and sugar has dissolved.
  • With motor still running add eggs, one at a time, until well combined and vanilla paste.
  • Add milk, sour cream & flour and whizz until combined (but not too long).
  • Combine extra caster sugar and cinnamon in a small bowl.
  • Pour 1/4 of batter into each pan, sprinkle with a generous layer of the cinnamon sugar, leaving enough for topping the cakes, then top with remaining batter.
  • Insert a knife into the batter and gently swirl it to create swirls of cinnamon.
  • Sprinkle the tops with the remaining cinnamon sugar.
  • Bake for 45-50 minutes, or until an inserted skewer comes out clean.

 

Subscribe to Lambs' Ears and Honey

Enter your Email