Our building work is in full swing now so there isn’t really much cooking or baking going on at the moment. The work only started on Wednesday, and I’m missing it already! So it’s a good job that I have been saving up a few foodie posts to use whilst it’s all happening. I made this delicious buttermilk cake a long time ago now – it’s really easy to make and is great for any occasion. I had never used buttermilk before making this, but it makes the cake really moist. Yum! 

This recipe comes from The Hummingbird Bakery Cookbook.

Ingredients (for a 23 x 13cm loaf tin)

120g unsalted butter, at room temperature

330g caster sugar

3 eggs

200g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

120ml buttermilk

1/4 tsp vanilla extract

Method

1. Preheat the oven to 170C/325F/gas mark 3.

2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and cream until light and fluffy (you can always use a handheld electric mixer or good old elbow grease and a wooden spoon to do this if you prefer!). Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a spatula after each addition.

3. Sift the flour, bicarbonate of soda and salt into a separate bowl. Add one third of the flour mixture to the butter mixture, followed by half the buttermilk. Mix well and then repeat the process, finishing with the flour.

4. Stir in the vanilla extract and then mix well until everything is combined. Pour the mixture into the prepared loaf tin and smooth over with a palette knife.

5. Bake for 35-40 minutes or until golden brown and the sponge bunches back when touched. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

Enjoy with a cuppa!

Post updated 17th February 2020.

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Ingredients

Serves 8

900g of tomatoes, halved
3 cloves garlic, peeled and crushed
5 tbsp extra virgin olive oil
6 sprigs thyme
75g fresh breadcrumbs
75g pine nuts
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
100g feta

Method

1. Preheat the oven to 120 degrees Centigrade. Lay the tomatoes cut-side up on a roasting tray. Mix the garlic with 3 tbsp of the oil, brush over the tomatoes and season. Roughly tear the thyme over the top then transfer to the oven for 2 hours until very soft and slightly wrinkled.

2. Heat the remaining 2 tbsp olive oil in a large, non-stick frying pan and add the breadcrumbs. Cook for 1-2 minutes until golden then add the pine nuts. Cook for a further 1-2 minutes then remove from the heat and stir through the herbs.

3. Spread two-thirds of the breadcrumb mixture over a serving plate and top with the tomatoes. Sprinkle over the remaining mixture then crumble over the feta.

We served this with some chicken, which was delicious! Yum

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