Thursday, December 22, 2011

Vanilla bean loaf

Here's sending a vanilla bean loaf your way, a break from all the chocolate. So whats so cool about this recipe:  
works just as great in a circular cake tin or a loaf tin,
has no eggs or butter in the recipe!!
is loaded with fresh vanilla scraped from the pod (!)
is an awesome cake to pair with jam, nutella, coffee, milk or a plain grey afternoon
you can see the vanilla peek through the cake! (notice the gorgeous tiny black specks in the cake?) 
This cake yields a moist cake with a fabulous crumb.

The recipe was adapted from here with a few changes of my own.
You will need:
1 cup + 3/4 cup AP flour
1/4 cup Corn flour
3/4 cup powdered sugar
1 teaspoon Baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon less than 1/2 cup vegetable oil
1 teaspoon vanilla extract
1 vanilla bean to scrape the inside goodness
-Pre heat oven to 175 oC and butter the pan/tin that you will be using and keep aside. Sieve maida with corn flour to ensure it is mixed evenly.
-Mix the buttermilk and sugar in a separate bowl. Add the baking powder and baking soda and let it rest for 2 – 3 minutes.

This mix will froth. Add the oil and vanilla extract and blend for 2 minutes using a hand blnder.

Slit the vanilla bean sideways and using a shaped edged, thin and handy knife, scrape out the vanilla from inside and add to the buttermilk mix.Continue to blend till it becomes a homogeneous mix.

Add the flour a little by little and continue to mix till incorporated.

Pour into prepared tin and place in the center of oven. Bake for 35-40 min or till it passes the skewer test.
Allow to cool in pan before turning it over onto a plate. Once cooled, slice and enjoy with a spread of your choice.

Is that enough nutella? :P


  1. This is more like what I like..yummy!

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