I've made this recipe many times now and have found using just below 500
ml of buttermilk keeps the consistency of the dough just right.
Not exact matches
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180
ml)
buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225
mL, or 7/8 cup)
buttermilk, well - shaken
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon 1 1/4 cups (300
ml)
buttermilk 5 egg whites 1/3 cup (80
ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
1 level tsp bicarbonate
of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon honey (or treacle or soft brown sugar) 425
ml (3/4 pint)
buttermilk (or add 2 tbsp
of lemon juice to 600
ml (1 pint) milk)
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch
of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80
ml)
buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons
buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120
ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
250
ml Murphy's Irish Stout 250g butter (I always use salted) 75g cocoa powder 400g caster sugar 145
ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g plain flour 2 tsp bicarbonate
of soda 0.5 tsp baking powder
2 x 284
ml pots
of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4 tablespoons sunflower seeds 2 tablespoons sesame seeds 2 tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate
of soda
175g Spelt Flour 50g Oats 1 tsp bicarbonate
of soda 1 tsp salt 1 tablespoon each
of Pumpkin, Sunflower, Sesame and Flaxseeds (more or less to your own taste) 100g Walnuts (more
of less to your own taste) 100g Cheese (Cheddar and Goats cheese are favourites) 1 tablespoon Honey 275
ml Buttermilk
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup
buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250
ml cream cheese softened 1 large egg 1/4 cup sugar pinch
of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.
75g unsalted butter, softened 20g organic virgin coconut oil, softened zest
of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200
ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
Whisk 2
of the eggs and 200
ml buttermilk together.
Just made this and used 450
ml of milk with lemon juice instead
of buttermilk.
I found the recepie to be VERY wet so I doubled the flour, which was too dry so added another 250
ml buttermilk, which was perfect but made a LOT
of bread.
Add 175
ml buttermilk, 1 tablespoon
of rapeseed oil and 2 organic eggs.