Honey-Cake-IceCream
DifficultyAdvanced
Yields10 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Indulge in our Honey Cake, crafted solely with Natural Local Honey as the sweetener—no sugar added—allowing you to savor every nuance of its rich honey flavor (these cakes are more uncommon than you might imagine!). Immerse yourself in its luscious honey syrup, saturating each bite with a delightful honey essence and rendering the crumb luxuriously moist.

This delectable treat shines as a pudding-esque dessert to conclude a cozy dinner or as a delightful addition to afternoon tea with friends.

[cooked-sharing]

 1 cup Plain flour
 1 ½ tsp Baking powder
 ½ tsp Kosher salt
 1 cup Unsalted butter
  cup Local raw honey
 4 Large eggs , at room temperature
 3 tbsp Whole Mile, slightly warmed
 1 pinch Orange zest
  cup Almond flakes
Honey Syrup
  cup Local raw honey
 ¼ cup Water
 ¾ tsp Lemon juice
Optional Topping
 Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds
1

1-Whisk dry ingredients: Place the dry ingredients in a bowl and whisk together

Series of four steps for a recipe: 1) Whisk dry ingredients in a bowl. 2) Cream sweet local honey and butter with a mixer. 3) Add eggs to the mixture. 4) Stir in flour.

2

2-Cream butter and honey: A standard cake making step often deployed for butter and sugar. But here, we’re doing this step with honey instead! Beat it for a good 3 minutes on medium-high, a bit longer than you usually go for when baking with sugar as the honey is denser.

3

3-Add eggs one at a time, alternating with flour – Switch to a wooden spoon. We’re going to mix in the eggs one at a time, alternating with portions of flour. So, add one egg, then mix until incorporated. The mixture will curdle at first, but keep stirring and it will come together after around 30 seconds.

4

4-After the first egg is mixed in, add 1/4 of the flour and mix just until you can no longer see flour. Add another egg, mix until incorporated. Then 1/3 of the remaining flour. And so on, with the 2 remaining eggs.

5

5-Finish batter – Lastly, stir in the milk and orange zest. The finished batter is quite thick and will look a bit like whipped cream rather than completely smooth, as per the photo.

Steps for baking a cake: a bowl of thick batter mixed with sweet local honey, spreading the batter in a pan, topping the batter with sliced almonds, and showing a baked cake topped with almonds.

6

6-Scrape into pan – Scrape the batter into a baking paper-lined pan and smooth the surface. Even if you have a non-stick pan its best to line it with baking paper to ensure the cake doesn’t stick.

7

7-Sprinkle the batter surface with the flaked almonds.

8

8-Bake for 45 minutes or until a skewer inserted into the center comes out clean. Then take the cake out of the oven but leave it in the pan, and cool for 15 minutes. This is an important step, to let the cake settle before soaking in syrup. If you skip it, the cake ends up too dense

Honey Syrup
9

1-Simmer the honey and water for 5 minutes to reduce. This concentrates the honey flavor, while heating the honey thins it so it gets absorbed more readily by the cake.

Step-by-step caramel almond flan recipe: 1. Liquid poured into a saucepan. 2. Syrup mixed with sweet local honey is poured into a mold on a stovetop. 3. Sliced almonds added to baked flan. 4. Pouring caramel over the flan in a mold.

10

2-Add lemon juice and simmer for a further 2 minutes. Then cool the syrup for 5 to 10 minutes

11

3-Poke holes in the cake, after it’s rested for 15 minutes. . Poke with a metal skewer all the way down to the base – around 30 or more holes. Poke between the almonds so you don’t disturb them.

12

4-Honey syrup – Pour over the honey syrup in 4 goes, waiting between each pour for the syrup to soak in before doing the next. Use a spoon if needed to spread the syrup evenly across the surface. Then leave to soak for a good 15 minutes.

Nutrition Facts

Serving Size 1

Servings 10


Amount Per Serving
Calories 376
% Daily Value *
Total Fat 20g31%
Saturated Fat 12g60%
Cholesterol 115mg39%
Sodium 150mg7%
Potassium 140mg4%
Protein 4g8%

Vitamin A 13%
Vitamin C 1%
Calcium 6%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category

Ingredients

 1 cup Plain flour
 1 ½ tsp Baking powder
 ½ tsp Kosher salt
 1 cup Unsalted butter
  cup Local raw honey
 4 Large eggs , at room temperature
 3 tbsp Whole Mile, slightly warmed
 1 pinch Orange zest
  cup Almond flakes
Honey Syrup
  cup Local raw honey
 ¼ cup Water
 ¾ tsp Lemon juice
Optional Topping
 Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Directions

1

1-Whisk dry ingredients: Place the dry ingredients in a bowl and whisk together

Series of four steps for a recipe: 1) Whisk dry ingredients in a bowl. 2) Cream sweet local honey and butter with a mixer. 3) Add eggs to the mixture. 4) Stir in flour.

2

2-Cream butter and honey: A standard cake making step often deployed for butter and sugar. But here, we’re doing this step with honey instead! Beat it for a good 3 minutes on medium-high, a bit longer than you usually go for when baking with sugar as the honey is denser.

3

3-Add eggs one at a time, alternating with flour – Switch to a wooden spoon. We’re going to mix in the eggs one at a time, alternating with portions of flour. So, add one egg, then mix until incorporated. The mixture will curdle at first, but keep stirring and it will come together after around 30 seconds.

4

4-After the first egg is mixed in, add 1/4 of the flour and mix just until you can no longer see flour. Add another egg, mix until incorporated. Then 1/3 of the remaining flour. And so on, with the 2 remaining eggs.

5

5-Finish batter – Lastly, stir in the milk and orange zest. The finished batter is quite thick and will look a bit like whipped cream rather than completely smooth, as per the photo.

Steps for baking a cake: a bowl of thick batter mixed with sweet local honey, spreading the batter in a pan, topping the batter with sliced almonds, and showing a baked cake topped with almonds.

6

6-Scrape into pan – Scrape the batter into a baking paper-lined pan and smooth the surface. Even if you have a non-stick pan its best to line it with baking paper to ensure the cake doesn’t stick.

7

7-Sprinkle the batter surface with the flaked almonds.

8

8-Bake for 45 minutes or until a skewer inserted into the center comes out clean. Then take the cake out of the oven but leave it in the pan, and cool for 15 minutes. This is an important step, to let the cake settle before soaking in syrup. If you skip it, the cake ends up too dense

Honey Syrup
9

1-Simmer the honey and water for 5 minutes to reduce. This concentrates the honey flavor, while heating the honey thins it so it gets absorbed more readily by the cake.

Step-by-step caramel almond flan recipe: 1. Liquid poured into a saucepan. 2. Syrup mixed with sweet local honey is poured into a mold on a stovetop. 3. Sliced almonds added to baked flan. 4. Pouring caramel over the flan in a mold.

10

2-Add lemon juice and simmer for a further 2 minutes. Then cool the syrup for 5 to 10 minutes

11

3-Poke holes in the cake, after it’s rested for 15 minutes. . Poke with a metal skewer all the way down to the base – around 30 or more holes. Poke between the almonds so you don’t disturb them.

12

4-Honey syrup – Pour over the honey syrup in 4 goes, waiting between each pour for the syrup to soak in before doing the next. Use a spoon if needed to spread the syrup evenly across the surface. Then leave to soak for a good 15 minutes.

Honey Cake

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