If using frozen blackberries to make this Dairy-Free Spiced Honey, Blackberry and Black Sesame Loaf Cake, make sure they’re still frozen, so they keep their shape while baking.
Dairy-Free Spiced Honey, Blackberry and Black Sesame Loaf Cake Recipe
Serves 6
Ingredients:
2 ½ cups self-raising flour
½ cup almond meal
¼ cup desiccated coconut
⅓ cup black sesame seeds, lightly crushed
½ tsp bicarbonate of soda
¼ cup golden caster sugar
½ tsp ground cinnamon
½ tsp ground juniper berries
1 cup unsweetened coconut yoghurt
½ cup honey
¼ cup coconut milk
¼ cup vegetable oil
2 eggs lightly beaten
250g fresh or frozen blackberries, plus extra to serve (optional)
Spiced honey
¾ cup fresh honeycomb
2 star anise
1 cinnamon quill
Method:
Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 20cm x 10cm x 8cm deep loaf pan with baking paper, leaving 2cm overhanging on each side.
Combine flour, almond meal, coconut, sesame seeds, bicarbonate of soda, caster sugar, cinnamon and juniper berries in a large bowl and whisk to combine.
In a separate bowl, combine yoghurt, honey, milk, vegetable oil and eggs; whisk to combine. Pour the wet ingredients into the dry, and mix until just combined. Add the blackberries and fold until just combined.
Pour into the tin and bake for 1 hour 30 minutes (covering with foil if browning too quickly), or until a skewer inserted comes out clean. Set aside in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, to make the spiced honey, combine runny honey (keep the pieces of honeycomb separate to serve) and spices in a small saucepan over medium heat. Cook for 2 minutes, or until the honey starts to simmer. Take off the heat and set aside to infuse.
Serve the loaf topped with blackberries and drizzled with spiced honey and fresh honeycomb.
Smart Tip:
If using frozen blackberries, make sure they’re still frozen, so they keep their shape while baking.
