My cousin sent me this recipe to try and I was a bit skeptical at first because eggless recipes sometimes turn out really doughy and dry… but oh my word, this one’s a real winner! It’s so soft and full of heartwarming flavours!
- 1 cup (150 g) whole wheat / brown flour (do not sift)
- 1 cup (150 g) all-purpose / cake flour
- 2 ½ tsp (7.5 g) baking powder
- ½ tsp (2.5 g) bicarbonate of soda
- ½ tsp (2.5 g) salt
- ½ tsp (1.5 g) ground cinnamon
- ½ tsp (1.5 g) ground anise seed (optional)
- ½ tsp (1.5 g) ground black pepper
- ¼ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves
- 1 ½ cups (375 mL) milk
- 1 cup (300 g) brown sugar / honey
- Finely grated zest of 1 orange / naartjie
- ¼ cup (60 g) unsalted butter, melted
- Sift dry ingredients into brown flour.
- Mix wet ingredients in a separate bowl and then add to dry ingredients. Note: I melted the butter in a pot first and then added the rest of the wet ingredients to make a smooth mixture.
- Grease a medium-sized loaf tin and then pour the batter in. Bake at 180 degrees Celsius for 60 min, until a skewer inserted into the centre of the loaf comes out clean. Let the loaf cool in its tin for 30 minutes and then turn it out to cool completely on a rack.
- You can also add a glaze to the top of the cake, but I prefer the cake without it – it tastes just as good without all that extra sugar ;)
- Ingredients: ¾ cup icing sugar, ¼ cup water, ½ tsp vanilla extract.
- Heat glaze ingredients until all have combined into a smooth mixture, then pour over hot loaf.
- Store in an airtight container once it has cooled down completely.