A drop elevates.
There is no pleasure greater than baking. Tempting aromas fill one’s home. Even a simple cake speaks of old-fashioned comfort. Not too many ingredients but they must be of the best quality. Vanilla Extract from Nielsen-Massey is flavourful and convenient.
Nielsen-Massey’s Vanilla Extract is ubiquitous in every serious baker’s larder. It’s versatile, being essential in so many cakes, custards, ice creams, frostings and even in some cocktails. The company was founded in 1907 and their name has become synonymous with pure and natural vanillas and flavours. They source their beans from suppliers in Madagascar, Mexico and Tahiti.
Each bottle of this vanilla extract contains nothing more than water, ethanol, sugar and vanilla. 15 ml of Nielsen-Massey’s Vanilla extract = 1 Vanilla Bean. The flavour is well balanced, sweet, rich and well-rounded. It is Kosher-certified, gluten-free, allergen-free and GMO-Free.
Here is my favourite plum cake recipe, which takes advantage of Nielsen-Massey’s Vanilla Extract
190g plain flour
1½ teaspoons baking powder
1½ teaspoons mixed spice
½ teaspoon salt
120g unsalted butter, softened
1 large egg
1 teaspoon Nielsen-Massey’s Vanilla Extract
8 plums, pitted and quartered
Sugar to sprinkle
Preheat oven to 180°C and grease or line a 23cm cake tin.
In a large mixing bowl, whisk together the flour, baking powder, spices and salt.
Cream together the butter and sugar until pale and fluffy.
Mix egg and vanilla together with the milk.
Add flour and liquids to the butter and sugar mixture a little at a time, alternating the liquids with the dry ingredients to create a smooth batter. Fill the cake tin and arrange the plums on top, skin side up. Sprinkle some sugar over the cake.
Bake for 45 – 55 minutes, until golden brown and just soft to the touch.
Remove the cake and cool on a rack.
To learn more about Nielsen-Massey ‘s vanilla extract visit here