Since Noah got transferred back to Dole, I have ended up with a surplus of breast milk as the hospital in Besancon would just take my milk without any questions. In Dole, however, they don’t have enough space for my daily delivery of eight bottles. So I have been given back the milk that I deliver on a regular basis. I have taken to freezing as much as I can – my fridge just isn’t built to freeze milk on this scale – but I still have a surplus of chilled milk. So I decided to bite the bullet and use my own breast milk in my baked goods.
After looking around the Internet (while I download videos of Hell’s Kitchen and Kitchen Nightmares), I found the perfect recipe…
The result is a very moist and delicious cake – nothing obvious about breast milk in there. I would omit the orange flower water if I make this again and just stick to either lemon, orange or vanilla. Because I didn’t have enough eggs, I decided to half the recipe and ended up with a very nice, not too sweet cake. For those who would like to add a twist to this, feel free to add in some raisins, nuts like almonds and even fresh fruit.
Orange Flower-Lemon Hot Milk Cake
Adapted from Hot Milk Cake recipe here
Slightly less than 2 cups brown sugar
2 1/4 cups flour
2 1/4 tsp baking powder
1 tsp orange flower water
Zest from 1 lemon
1 1/4 cups milk
10 tsp butter
- Beat eggs on high until thick (about five minutes).
- Gradually add sugar and beat until light and fluffy.
- Combine flour and baking powder before folding in into the egg mixture. Add the orange flower water and lemon zest.
- In saucepan, heat milk and butter just until the butter melts before combining with the batter.
- Pour into a 9 inch greased pan and bake in a preheated oven at 180°C for about 35 minutes or until golden brown. Serve warm as is or with a side serving of ice cream, yogurt or fresh fruit.