135g unsalted butter, softened, plus extra for greasing
2 tablespoons clear honey
3 large eggs
110g caster sugar
15g soft light brown sugar
135g self-raising flour, sifted, plus extra for dusting
For the drizzle:
225g sifted icing sugar
2 tbsp of Pandan essence
Melt butter and honey in a saucepan over a medium heat and simmer until golden brown. Leave to cool.
In a bowl, whisk the eggs, caster and brown sugar together using an electric beater for 8–10 minutes, until it has tripled in volume. Fold in the sifted flour and butter mixture until well mixed. Preheat the oven to 180°C. Grease your loaf tin with butter and dust with flour, I use loaf tin liners to make life easier. Place the mixture in the tin and cook for 20–25 minutes.
To make your the drizzle, sift the icing sugar into a bowl and add the pandan essence, stirring until smooth. When your loaf is almost cool, put it on a plate and pour the icing carefully over the top once it has set. Then make a hot cuppa (best with green tea) slice a generous piece and enjoy!
Pandan flavour is derived from a tropical plant originating from mainly China and is used in and around Asian and Far East Asian countries. It has a very aromatic flavour and is bright green in colour. It is mainly used for Jasmine Rice, and is also in cakes and deserts.
Side note: I have tried this recipe using organic coconut sugar (no drizzle). The egg mix doesn’t triple in size when whisking but the loaf itself still comes out tasty just not as soft and airy in texture. If I was to make it again with coconut sugar I would probably add dates next time to soften parts of the loaf to give it more of a balance in texture which will also compliment the flavour of the coconut sugar which is very similar to brown sugar. Perfect with a cappuccino.