We’ve been baking again with mead! We do love a slice of drizzle cake, lemon, orange, lime, so why not add mead and honey? Yum. The results was glorious, moist and honeyed. Have a go yourself and do post your pics up on social media for everyone to drool over admire.
Ingredients
3 large eggs, preferably free range
240g butter
240g caster sugar
240g self-raising flour
2 oranges
200ml Atlantic Dry Mead
Method
1. Preheat oven to 180C or Gas Mark 4 and line a 1kg loaf tin with greaseproof paper
2. Cream butter and caster sugar together until light, fluffy and pale.
3. Crack in the eggs a little at a time and beat until combined.
4. Fold in the flour then add the grated orange zest.
5. Mix in the juice of 1 orange and 100ml of Atlantic Dry Mead and pour into the loaf tin.
6. Bake for 45 minutes, or until a knife inserted into the centre of the cake comes out clean.
7. Remove from the oven and set aside to cool in the tin while you make the drizzle.
8. Mix the remaining mead, honey, granulated sugar and juice of 1 orange in a bowl.
9. Leave the cake in the tin and rick the surface of the cake all over with a skewer
10. While it’s still warm pour over the drizzle.
Leave the cake to cool in the tin. It does look a little bit messy but as the drizzle soaks in and the cake cools, the sugar will crystallise to leave a crunchy topping. Decorate with slices of orange or lemon or lime, if you like.
When cool, serve a generous slice with an equally generous glass of Atlantic Dry Mead.
