We often have buttermilk in our house as my wife often gets a longing for American style buttermilk pancakes. The only drawback to this delicious breakfast is the leftover buttermilk. Yes, you can make bread, marinade chicken or make nice scones however sometimes you want to try something new, something else, and this cake recipe does just that.
These spiced buttermilk cakes are basically a cross between a scone and the classic British rock cake; rich with butter, dried fruit and spices. They’re also quick to make: 30 minutes from start to finish. So if you love scones, small cakes or just something to nibble with your tea then get these are pretty damn good.
Ingredients (makes about 12 buttermilk cakes)
300 g plain white flour
125 ml buttermilk (you can substitute with kefir, sour cream or plain yogurt)
150 g chopped dried fruit of your choice (I used raisins as I had them on hand)
125 g unsalted butter
90 g sugar + extra for sprinkling
2 tsp baking powder
2 tsp mixed spice
pinch of salt
Pre-heat the oven to 200C/gas 6 and grease or line a couple of baking sheets. Sieve the flour, baking powder, mixed spice and salt into a large mixing bowl. Cut the butter into small chunks and rub into the flour until it resembles breadcrumbs. Stir in the sugar and dried fruit.
Lightly beat the egg with the buttermilk before adding it to the dry ingredients. Do not over mix. Your mix is ready as soon as all the ingredients come together.
Add a tablespoon of the mixture onto the prepared baking tray – and make sure you leave room for each one to spread – and bake for 15 – 20 minutes or until they are a light golden brown. When they’re done take them out of the oven and sprinkle with sugar.
Ta da! How easy was that. Tuck in. Yum
Thanks to Ema at De Tout Coeur Limousin for the recipe