Travel cake (Gâteaux de Voyage)

This is a very simple easy cake recipe. The name travel cake is referred to this kind of cakes as it stays moist without drying out, perfect while travelling and picnics with friends and family.

Serves 4-6

Ingredients

Plain flour 165gm

Baking powder 7.5gm

Invert sugar/Honey 12.5gm

Castor sugar 110gm

Salt 1 pinch

Whole eggs 135gm

Melted butter 120gm

Vanilla bean 1 pod

Soaking syrup

Castor sugar 325gm

Water 2500gm

Lemon 1/2

Glaze (optional)

Milk/Dark chocolate 350gm

Neutral oil 200gm

Roasted hazelnut/almond 200gm

Flavouring :

Fresh citrus zest (Orange/Lemon), chocolate (cocoa powder10% of flour), matcha (plain unsweetened matcha powder)

Method:

1.Preheat oven to 150 degree centigrade, prepare the cake tin by brushing with melted butter and lining with grease proof paper.

2. Prepare the syrup by boiling the sugar and water and place aside, half a lemon juice and the pulp in it will give more flavour.

3.Sift the flour and baking powder add the other dry ingredients, add in the eggs, vanilla extract, invert sugar/honey and finally the luke warm melted butter. Combine nicely to avoid any lumps in the batter. You can use a flavouring of your choice.

4. You can make this batter the previous day and keep refrigerated as it turns out best baked the next day. Pour the cake mixture into the lined cake tins the next day and bake at 150 degrees for about 50 minutes.

5. Check with a small needle or knife to ensure a clean finish when you pierce the centre of the cake.Allow to rest on a cooling rack. This is the best time to brush the soaking syrup onto the cake.(I like a bit generous amount as it keeps the cake moist).Once the cake is completely cool demould and set-aside.

6.For the glaze, melt the couverture chocolate in a microwave safe bowl on low power for not more than 30 seconds at a go. (Its important that the bowl has no water). Keep stirring gradually, once completely melted add in the oil mix thoroughly, stir in the roasted chopped nuts.

You could completely skip this step and dust icing sugar once the cake has cooled instead if you prefer an easier way out.

7. Assembly:

Place the baked cake on a cooling rack, make sure that the chocolate glaze is not more than 35 degree centigrade, mix well and pour over the cake to ensure even coating over the cake. You can decorate with things you like before the glaze sets like roasted nuts or chopped dried apricots etc..

Allow the glaze to set and best served at room temperature.

Enjoy :)

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