I am aware that, as an adult, if I want to eat cake for breakfast no one is going to stop me. I am also aware that it might not be the best choice I could make. If you’re going to have cake for breakfast you have to disguise it a bit. Like with muffins. We all know that they’re basically just cake but you can totally get away with wolfing one down with your morning coffee. If you try to do that with a cupcake people are definitely going to judge you.
This loaf cake is essentially just a muffin batter baked in a loaf tin. And that means that it’s easy peasy. Which also means that you can whip it up in no time and make it for breakfast. Hurrah!
makes 1 loaf
150g plain flour
100g whole wheat flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
2 tbsp white sugar
pinch of salt
50g butter (melted)
2 tsp orange flower water (optional)
60g dark brown sugar
zest of an orange
1 tsp ground cinnamon
½ tsp ground ginger
Grease and line a loaf pan and pre-heat your oven to 180°c.
Combine the spices, brown sugar and finely grated orange zest in a small bowl and set this to one side.
Sift together the flours and raising agents and then whisk through the white sugar and salt.
Whisk together the buttermilk, egg, melted butter and orange flower water. Make a well in the centre of the dry ingredients and then pour in the liquid mixture. Briefly stir everything together. Be careful not to over mix it, it doesn’t mater if the batter is quite lumpy.
Tip half of this batter into the prepared tin and then sprinkle over ¾ of the sugar and spice blend. Pour the remaining batter on top and then finish the loaf off with a scattering of the remaining brown sugar mix.
Bake the cake for 35 minutes and then leave it to cool in the tin for 10 minutes before turning it out and enjoying.