A couple of weeks ago, Lurpak got in touch. They had this fancy new butter they wanted me to try, Lurpak Baking, which is a combination of butter and vegetable oil. It makes it soft and ready to bake with straight from the fridge, but tastes like butter.
So far, so standard. But then, at the bottom of the email, were some ideas for what to do with the product .
Make a sponge that won’t dry out? Sure.
Make perfect, soft icing? Yeah, alright.
Make an infused butter?
Now that sounds interesting.
I’ll be honest, this was a bit of a nightmare. Not the actual infusing – that was easy – but the process of getting to the point where I’m about to infuse the butter was a pain. I wanted to infuse it with hibiscus flowers to make a hibiscus and lime cake, but then I couldn’t find my hibiscus. Then I wanted to make a mojito cake and infuse the butter with mint and lime, but I couldn’t get any limes in the supermarket.
So this is why I’ve got lemon and mint butter. It and the cake still taste flipping lush so I’m not too fussed, but still. Grrr.
The butter soaks up the flavours you put in it, so you get a lovely strong taste in the cake. Plus it’s still nice and soft to use, so it’s super easy to quickly blend the butter with the sugar and whip up a nice and moist sponge.
The recipe for this is below, but here are a few more ideas for infusions you could try:
- infuse the butter with minced garlic and add to steaks and/or jacket potato
- if you have leftover herbs, infuse the butter with these to top vegetables with or add to soups/stews
- infuse the butter with rosemary and use it to caramelise onions
- infuse the butter with orange zest and make a chocolate orange cake
Other products in the range include clarified butter, cooking mist and cooking liquid. I used the cooking liquid for general cooking, too. Despite the awful name, it worked really well for roasting vegetables. Check the range out, and let me know any suggestions you have for infusing butter! The recipe for the cake will go up next week x
- 500g butter
- A large handful of mint, chopped
- Two lemons, zested
- Add the butter to a large saucepan on a low heat. Stir gently until melted
- Add the mint and lemon, then stir well to combine. Remove from the heat and leave for five minutes
- Pour into a jar and leave to cool completely before transferring to the fridge