This Honey Cake is a beautifully aromatic and flavorful delight, incorporating a blend of different flours and honey to create a rich and moist texture. With its soft, spongy consistency and the sweet, natural taste of honey, this cake is a perfect choice for those who appreciate the finer points of home baking. The blend of almond or hazelnut flour with wholemeal and all-purpose flour adds a delightful nuttiness and depth, making each bite a treat for the senses.
Why You'll Love This:
The charm of this Honey Cake lies in its versatility and the ease of its preparation. It's a fantastic recipe for bakers of all skill levels. The sweetness of the honey paired with the nutritious choice of flours makes this cake not only a treat but a slightly healthier option for dessert or snacking. It's a robust cake that pairs wonderfully with milk, coffee, or tea, making it ideal for breakfast, afternoon tea, or a comforting dessert.
Perfect Occasion:
This Honey Cake is perfect for a leisurely weekend breakfast, a cozy afternoon tea, or as a comforting dessert on a chilly evening. It’s also a great choice for gatherings, potlucks, or casual get-togethers, as it offers a universally appealing taste and can be made ahead of time.
Decoration Tips:
For a simple yet elegant finish, dust the top of the cake with powdered sugar or drizzle it with a light honey glaze once it has cooled. Consider decorating with a few edible flowers or a sprinkling of chopped nuts for added texture and visual interest. Serving it on a pretty cake stand can enhance its homemade, rustic charm.
Ingredients:
- 200 g all-purpose flour
- 150 g almond or hazelnut flour
- 100 g wholemeal flour
- 170 g honey
- 4 eggs, separated
- 150 ml vegetable oil
- 200 ml milk
- 1 packet of baking powder
- A pinch of salt
Instructions:
- Preheat your oven to 180°C (356°F) and prepare a 24 cm baking pan by greasing it or lining it with parchment paper.
- In a large bowl, use an electric mixer to beat the egg yolks with the honey until light and fluffy.
- Gradually add the milk and oil while continuing to mix.
- Sift in the three types of flour along with the baking powder and salt, mixing until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep the mixture airy.
- Pour the batter into the prepared pan. For a taller cake, use a smaller pan.
- Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Enjoy!