Honey biscuit cake with walnuts & prunes

Ingredients

Honey Sponge Biscuit

5 large eggs

150 grams (5.3 ounces) granulated sugar

70 grams (2.5 ounces) honey

160 grams (5.6 ounces) all-purpose flour

1 teaspoon baking soda

45 grams (3 tablespoons) vegetable oil

1 teaspoon baking powder

1/4 teaspoon salt

Soaking and Filling

1 large orange

25 grams (2 tablespoons) granulated sugar

25 grams (2 tablespoons) water

120 grams (4.2 ounces) prunes

50 grams (1.8 ounces) walnuts

The Cream

350 grams (1.5 cups) heavy sour cream

150 grams (0.6 cups) whipping cream

100 grams (3.5 ounces) powdered sugar

Instructions

Step 1

Step 1: Mix the eggs with granulated sugar and salt. Start whipping, gradually increasing the mixer speed. Whip for about 7 minutes until fluffy. Ensure your mixer bowl is clean and dry for the best volume.

Step 2

Step 2: Sift the flour together with the baking powder. This step helps prevent lumps and distributes the baking powder evenly.

Step 3

Step 3: Place the honey in a saucepan and melt until liquid. Add a teaspoon of baking soda and keep stirring over the heat for about a minute. The mixture will foam and acquire a caramel hue. Be careful not to burn the honey. Stir continuously.

Step 4

Step 4: Add the flour mixture to the whipped eggs and mix gently to maintain the volume. Use a spatula and fold the mixture to keep it airy.

Step 5

Step 5: Add the vegetable oil and honey mixture to the batter and mix gently. A gentle hand prevents knocking out too much air.

Step 6

Step 6: Pour the batter into a mold (18-20cm | 7.09-7.87 inches) or two molds of 16cm | 6.30 inches in diameter. Bake at 356°F (180°C) for about 30 minutes until a toothpick inserted comes out dry. Ovens vary, so keep an eye on your sponge.

Step 7

Step 7: Let the honey biscuit cool, wrap in plastic wrap, and refrigerate for at least 4 hours. Chilling makes it easier to handle and slice.

Step 8

Step 8: For the filling, remove the zest from half of the orange. Squeeze the juice from the whole orange into a saucepan; add water, sugar, zest, and washed prunes. Bring to a boil and cook for 2-3 minutes. Keep stirring to dissolve the sugar completely.

Step 9

Step 9: Drain the syrup, reserving it for soaking the honey biscuit. Cut the prunes into pieces. Toast the walnuts in a pan, then chop. Toasting enhances the flavor of the walnuts.

Step 10

Step 10: Whip the heavy cream with powdered sugar. Add the sour cream and mix at a low mixer speed until smooth. Don't overmix to prevent the cream from curdling.

Step 11

Step 11: Cut the sponge biscuit into 3-4 layers. Soak each layer with the reserved syrup, then cover with cream. Top with prunes and nuts, and alternate layers. Ensure even soaking to keep the cake moist.

Step 12

Step 12: For the final touch, you can choose to cover the entire cake with cream for a juicier result. For a more decorative option, use cream cheese for frosting.

Servings

Serving Suggestions & Ideas 🍽️

Transform your Honey Sponge Biscuit into a showstopper dessert that will have everyone talking! ❤ For an elegant touch, garnish with a light dusting of powdered sugar and some fresh berries. The tangy zest of the berries complements the sweet, creamy flavors beautifully. 🫐🍓

Hosting a brunch? 🥂 Pair slices of this cake with a glass of sparkling wine for a luxurious vibe. The honey notes play perfectly with the bubbles. Add a scoop of vanilla bean ice cream on the side for an indulgence no one can resist. 🍦

In the mood for something more cozy? ☕ This cake is also perfect with a cup of herbal tea, especially blends with chamomile or lavender. Its warmth and richness are sure to make for a comforting, restful experience.

Equipment

Mixing Bowl

A large, high-quality mixing bowl ensures you have enough space to whip your ingredients to perfection without making a mess.

Hand or Stand Mixer

For that optimal fluffy texture, a reliable mixer is a must. Gradually increase speed to achieve the best results.

Sieve

Sifting the flour and baking powder together helps to avoid lumps and ensures a smooth batter.

Saucepan

You'll need this for heating the honey and prepping the filling mixture. A non-stick saucepan works best.

Baking Pan

Use an 18-20cm (7.09-7.87 inch) or two 16cm (6.30 inch) diameter baking pans for best results.

Spatula

A silicone spatula is ideal for gently folding ingredients to maintain the batter’s volume.

Variations

Gluten-Free and Vegan Variations 🌱

For a gluten-free version, simply substitute the regular flour with a gluten-free flour blend. Make sure it's a 1-to-1 ratio substitute for best results.

Need a vegan variation? 🥕 Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use coconut cream instead of heavy cream, and substitute vegan sour cream in place of the regular sour cream. Swap honey with maple syrup or agave nectar for that sweet touch. 🥥🍯

Faq

How do I ensure my sponge cake is fluffy?
Make sure to whip the eggs with sugar until they are light and airy, about 7 minutes at gradually increasing speeds. Also, be gentle when folding in the flour to keep the volume.
Can I make the sponge cake the day before?
Yes, you can! In fact, refrigerating it wrapped in plastic wrap for at least 4 hours before assembling can improve the texture.
Is it necessary to soak the layers with the syrup?
While not strictly necessary, the syrup adds moisture and enhances flavor, making the cake even more delicious.
What type of nuts can I use if I don't have walnuts?
Pecans, hazelnuts, or even almonds can be used as a tasty alternative. Just make sure to toast and chop them finely.
What's the best way to store the leftover cake?
Store leftovers in an airtight container in the refrigerator. It should remain fresh for up to 3 days.
Can I freeze the sponge layers?
Yes! Wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to a month. Thaw in the fridge overnight before using.