Lockdown. It could have been worse; though, I daresay for many of us It coud have been better. Still, plenty of time for baking right? IF you can get the ingredients of course. A combination of panic buying, and people having nothing better to do than make banana bread, has left the shelves a little bare. I mean, I’m all for people discovering the joys of homebaking, though there is a slight feeling of “hey, I liked baking before it was cool!”
Supposing you have managed to grab the last bag of flour, but what’s this? No eggs! Who is panic buying eggs anyway? If you look online there are various suggestions, often on vegan sites, for alternatives to eggs. Try them if you want, but I always find that recipes that never used ‘X’ ingredient in the first place always turn out (and taste) much better than adapting an existing recipe with alternatives.
So I’m going to share my two favourite egg-free cake recipes: Victorian Honey Cake – also low fat (but not low sugar, you can’t have everything) – and Vinegar Fruit Cake, which is a lot nicer than it sounds, the vinegar just adds a pleasant maltiness.
The honey cake is an adaptation of a recipe found in the first edition of Mrs Beeton’s Book of Household Management. We like to have it for breakfast. The original recipe calls for cream rather than buttermilk, I have tried it this way, but it’s very dry. Milk also works, if you can’t get hold of buttermilk, both give a nice chewy texture. Use any kind of honey; I like to use a mild honey for the cake, then while it’s still warm from the oven, brush liberally with a stronger tasting honey (Greek, for example). Cut the cake into squares, fingers, or use a cutter to stamp out fancy shapes (keep those lovely trimmings to eat sneakily while no one’s looking).
Victorian Honey cake
- 4oz (120g) caster sugar
- 8floz (230ml) buttermilk
- 10oz (300g) plain flour
- 1/2 tsp bicarbinate of soda
- 4tbsp honey
- More honey for glazing
Grease and line a square 9″ cake tin. Preheat oven to 190/ 170 fan/ gas mark 4.
Mix the sugar and cream together in a large bowl. Sift in the flour and soda and fold into the mixture.
Mix in the honey, and scrape the mixture into the tin.
Bake for around 30 mins (but check after 20), or until the top is a light golden brown and a skewer poked in the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool. Spread the top generously with more honey while still warm.
Honey bees typically produce 2-3 times more honey than they actually need.