Recipe: www.coghillfarm.com/honey-cake
Having our own honey bees and freshly harvested honey has inspired us to find delicious ways to incorporate this golden nectar into our cooking. This honey cake is a perfect example of how we love to highlight the natural sweetness and rich flavor of our homegrown honey. The addition of honey syrup not only enhances the cake's moistness but also infuses it with even more honey goodness, making every bite a delightful experience. We hope you enjoy baking and savoring this cake as much as we do!
Honey Cake
Ingredients:
Cake:
1 cup plain flour (Note 1)
1 1/2 tsp baking powder
1/2 tsp kosher salt
225g (1 cup) unsalted butter, at room temperature (Note 2)
2/3 cup honey
4 large eggs, at room temperature (Note 3)
3 tbsp milk, preferably full-fat, slightly warmed
Pinch of orange zest (optional, enhances honey flavor)
1/3 cup almond flakes
Honey Syrup:
2/3 cup honey
1/4 cup water
3/4 tsp lemon juice (recommended but optional)
Instructions:
Preheat the oven to 350°F
Prepare the cake pan:
Butter and line a 20cm/8" round pan or springform pan with baking paper on the base and sides.
Mix dry ingredients:
In a small bowl, whisk together the flour, baking powder, and salt.
Cream butter and honey:
In a separate bowl, cream the butter and honey for 3 minutes until smooth and fluffy, using a handheld beater on speed 7 or a stand mixer with a whisk attachment, scraping down the sides halfway.
Add eggs and flour:
Add one egg and mix with a wooden spoon for 30 seconds until mostly incorporated (the mixture may look curdled). Then add 1/4 of the flour mixture and mix until the batter comes together. Repeat this process, alternating eggs and flour, until all are incorporated.
Add milk and zest:
Stir in the milk and orange zest until the batter is almost completely smooth. The batter should be thick but soft.
Bake:
Scrape the batter into the prepared pan, smooth the surface, and sprinkle with almond flakes. Bake for 45 minutes or until a knife inserted into the center comes out clean.
Cool:
Remove the cake from the oven and cool in the pan for 30 minutes. This step is crucial to avoid a dense cake when soaked with syrup.
Make the honey syrup:
While the cake cools, bring the honey and water to a gentle boil over medium-low heat for 5 minutes. Add the lemon juice and boil for 2 more minutes. Remove from heat and let cool for 10 minutes.
Poke and soak:
Poke about 30 holes all over the cake using a skewer, making sure to go between the almond flakes. Pour 1/4 of the warm honey syrup over the surface. Repeat 3 more times, waiting for the syrup to soak in between pours. Let the cake soak for 15 minutes.
Serve:
Serve the cake warm. Remove the sides of the springform pan or serve directly from the pan.
Storage:
Leftovers can be stored in the fridge for up to 4 days. Warm before serving, as the cake becomes firm when cold.
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Brooke & Marycarl
Cog Hill Farm
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15 май 2024
