Honey butter cake, cottage cheese & figs
Combine honey and butter to get a luxurious silkiness in this moist sponge, the cottage cheese cuts through the richness with enough acidity and the fruit adds a burst of sweet freshness. Perfect for any occasion ??
Top with fresh seasonal fruit and more honey ?.
Ingredients
Honey Butter Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup honey
- 150g butter
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
Topping
- 200g smooth cottage cheese
- 4 tbs honey
- fresh seasonal fruit (berries, figs, apples, mangos, etc)
Process
Preheat the oven to 170 °C. Line and grease a baking tin.
Combine the buttermilk and honey in a small bowl and set aside.
Sift the flour, baking powder and salt and set aside.
In a mixing bowl, cream the butter and sugar until pale. Beat in an egg one at a time, whisking well after each addition.
Add the wet and dry ingredients alternatively to the buttery mixture, folding gently after each addition.
Pour into the baking pan and bake for 40 minute until slightly golden on the surface.
Once cooked, cool in the tin slightly before turning out to completely cool.
Ensure that the cottage cheese is room temperature before whipping slightly to aerate it.
To decorate the cake, spoon over dollops of whipped cottage cheese, arrange some fresh fruit and drizzle over a bit of honey.