Recipe by PanNan
Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand. The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking. The cake requires one day of standing before serving.
Top Review by Laura M.
This is a great honey cake recipe. I had been hunting for a honey cake for a long time to pair with a frosting idea I wanted to operationalize but could not find the right recipe, I was really really pleased by the ingredients and the way this one uses 1 cup of honey and no sugar. Kudos to whipping the honey. Ingenious! I altered the recipe a little based on a basic genoise recipe, using 6 eggs (but my eggs were small) and 1/3 cup melted butter added with the eggs whipped to hold their shape and the flour, to make a bit more contrast with the nougat frosting that I made the cake for. I used two pans and cooked for 10 min, so as to have layers. It was the perfect cake for a special birthday party. I used a soft nougat recipe that I added an extra egg white too for the "frosting" and added in toasted almonds before "frosting" it. The honey cake and the nougat worked really well together for a really special birthday cake for discerning tastes. For those who prefer something sweeter, I served it alongside optional apricot or plum preserved my guy had made. When I use this cake for a different combo, I will likely put a simple syrup on it, with maybe some vanilla in the simple syrup to accentuate the honey - and I can't wait to try this with a lavender or other single bee-sourced honey!
- 1 cup honey, warmed in a pot over hot water
- 4 eggs, beaten
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
Directions See How It's Made
- Preheat oven to 375 F, and butter and flour a 7" cake pan.
- Beat honey until frothy. Add eggs, flour and baking powder.
- Pour into prepared cake pan. Bake for 15 minutes and check the cake. When done, it will shrink slightly from the pan. Continue baking for 5 minutes if it isn't ready yet. (continue if it needs more time).
- Turn it out of the pan while still hot, and let cool on a rack. Store in an airtight container for a day before serving.