Recipe for Love
Looking to spoil your love on 14 February? You can count on Bea Voe, Managing Director of the Feed your Soul group, to know exactly how.
Her latest opening, the Butterscotch Tea Room, debuts in Marylebone this month, with a soft opening from 10 February. Specialising in alluring goodies that will leave your sweet tooth yearning for more, the space is split into a relaxed café area downstairs, serving Bea’s signature cakes and bakes, with a more formal afternoon tea room upstairs. If you can’t wait to taste what’s on offer, Bea has shared one of her delicious recipes here. Enjoy.
56 James Street, W1U (020 7253 0915; butterscotchtearoom.co.uk)
Ingredients
For the cakes:
– 75g plain flour
– 100g cocoa powder
– 2 tsp sodium bicarbonate
– 1 tsp baking powder
– pinch of salt
– 450ml soya milk
– 2 tsp apple cider vinegar
– 320g caster sugar
– 320ml rapeseed oil
– 2 tbsp vanilla extract
For the ganache:
– 225ml soya milk
– 65g golden syrup
– 425g dark chocolate
– 1 tsp vanilla extract
Method:
1. Preheat oven to 165°C.
2. Sift the flour, cocoa powder, sodium bicarbonate, baking powder and salt together, twice.
3. In a separate bowl, whisk together the rest of the ingredients. Pour over the dry mixture and stir until well combined.
4. Spoon into a lined cupcake pan until cases are 3/4 full.
5. Bake for 18-22 minutes, until a toothpick inserted into the cakes comes out clean.
6. Remove from oven and leave to cool.
7. Meanwhile, make the ganache. Heat the soya milk and golden syrup together in a pan until almost boiling. Break up dark chocolate in a bowl and pour the syrup mixture over the top. Stir until well combined. Add the vanilla extract and leave to sit at room temperature until set and ready to frost.