This delicious, moist cake is one of the Park Hyatt Auckland Executive Pastry Chef’s go-to recipes, which he sometimes eats for breakfast with crispy bacon, but is just as good with a cup of afternoon tea. .
|500g||unsalted butter, chopped (for burnt butter)|
|3||large sprigs of rosemary|
|8||sprigs of thyme|
|2 eggs||lightly beaten|
|300 grams||self-rising flour, sifted|
|1 teaspoon||baking soda|
Swiss Buttercream Frosting
|200g||egg whites (about 7 eggs)|
|425g||butter, at room temperature|
- For the Swiss Buttercream Frosting: Place the egg white and caster sugar in a mixing bowl over a saucepan of boiling water and whisk until the mixture is hot, the sugar is dissolved and the egg mixture is frothy.
- Place the bowl on the mixer with a whisk and whisk until the mixture is thick and frothy, then let cool.
- Once the mixture has cooled, start adding your cubed butter little by little. The mixture will fall down and look like a hot mess, but keep adding the butter and your buttercream will come in and eventually be thick and fluffy and ready to go.
- For the cake: Preheat the oven to 160°C.
- Prepare a 20cm cake tin or a good sized cake tin.
- Place the butter, rosemary and thyme in a saucepan and process into burnt butter – strain immediately and discard the herbs.
- In a large bowl, put 100 g of burnt butter, honey, milk, eggs and vanilla and whisk until smooth.
- Add flour, baking soda and sugar and whisk until smooth.
- Pour into the prepared pan and bake for 40 to 50 minutes (do not open the oven for the first 40 minutes). Once cooked, take out and let rest for 5 minutes.
- Bring the remaining butter to a boil and pour or brush the top of the cake. Once the cake has cooled, invert it onto a cake rack. Spread Swiss Buttercream Frosting on top. Best consumed at room temperature.