Clotted Cream Loaf Cake with a Mixed Nut Brittle

Let me tell you a secret… Clotted cream instead of butter will change your life. I haven’t worked with clotted cream before within a bake but I had a pot in the fridge and knew I needed to use it up so I decided to use it within a bake and it’s wonderful. The light, creamy flavour is evident throughout each luscious bite. Total heaven.

I have served this with a super simple caramel mixed nut brittle (with cashews and walnuts) for that extra deep caramel flavour which works so well with the clotted cream.

Ingredients for Cake

• 1 tub of Clotted cream

• 200g Caster Sugar

• 2 Duck Eggs

• 200g self-raising flour

• 1 tbsp lemon juice

• 1 tbsp vanilla extract

• 50ml Oat Milk

Method

1. Line a loaf tin with baking parchment and set your oven to 180c to preheat.

2. In a stand-mixer (of hand held) pop in your clotted cream and your sugar and beat on a high speed until light and creamy. Then gradually add in your eggs (I beat them first).

3. Keep mixing on a high speed for another 2 minutes and then slow down to add your vanilla and lemon juice.

4. Add in your flour little by little but on a slow speed until just combined and at this stage, add in your milk. Stir until just combined and then pour into your loaf tin and bake for 40 minutes. When you reach the 40 minute stage, use a kebab stick to see whether the inside is still wet, if it is, pop a piece of tin foil over the top of the loaf tin and bake for a further 15 minutes.

Ingredients for the Brittle

• 150g Golden Caster Sugar

• Mixed Nuts

Method

1. Pop your sugar into a deep pan and stir (do not stop stirring or your sugar will burn) until clear and amber in colour. At this point, add in your nuts and stir for 30 seconds and then pour on to a baking tray lined with tin foil. Wait until the caramel has hardened before breaking your shards up into pieces.

Ingredients for the Frosting

• 120g softened flora vegan butter

• 4-6 tbsp powdered sugar (depending on how sweet you like it)

• 2 tbsp vanilla extract

Method

1. Cream your butter (ensure it is room temperature) with your vanilla extract until softened, pale and fluffy and then add in your powdered sugar table spoon at a time. Whip until beautifully pale and creamy.