Ingredients
Cake Layers
- 3 large eggs
- 90 grams (3.15 ounces) granulated sugar
- 100 grams (3.55 ounces) honey
- 1 teaspoon baking soda
- A pinch of salt
- 150 grams (5.30 ounces) all-purpose flour
Custard
- 500 grams (17.65 ounces) sour cream (of high fat content)
- 50 grams (1.75 ounces) powdered sugar
Soaking
- 8 tablespoons (½ cup) water
- 1 teaspoon honey
Equipment
- Mixing Bowls
You'll need a couple of medium and large mixing bowls. Use one large bowl for eggs and another for honey mixture. **Tip**: Stainless steel bowls are great for quickly changing temperature when needed.
- Electric Whisk
An electric whisk will make your life easier when whipping eggs. **Tip**: Start on a low speed to prevent any splatters and then increase the speed for proper aeration.
- Spatula
A silicone spatula is perfect for gently folding ingredients without deflating your batter. **Tip**: Make sure your spatula is heat-resistant as you'll be working with hot honey mixture.
- Oven
Preheat your oven to 170°C (338°F) for consistent baking. **Tip**: Use an oven thermometer to ensure your oven is at the right temperature.
- Baking Tin
A springform baking tin will be easier for removing the cake after baking. **Tip**: Line the tin with parchment paper for easy cleanup and to prevent sticking.
Instructions
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Servings
🎉 Impress Your Guests: Serve this honey cake with a dash of powdered sugar and a drizzle of honey on top. The **crispy edges paired with the moist center** create a delightful contrast.
☀️ Perfect for Picnics: Pack slices of this cake for your next outdoor adventure. It pairs beautifully with a light, fruity tea or even a lemonade. **No need to refrigerate** - it keeps well for a picnic outing!
🍨 With a Twist: How about serving it à la mode? Add a scoop of vanilla ice cream on the side. The warm honey cake combined with the cold ice cream will create an explosion of flavors in your mouth.
🍏 Healthy Sweet Treat: If you're feeling a bit wild, add some fruit like berries or apple slices. It’s not just tasty but adds a layer of texture that makes every bite exciting.
Variations
🌱 Vegan Version: Swap out the eggs for 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, and replace the sour cream with a vegan yogurt or cashew cream. The **honey can be subbed out with agave syrup** for an equally delightful flavor. 🥄
🌾 Gluten-Free Version: Use gluten-free flour in place of regular flour. I’ve found a mix of almond and rice flour works surprisingly well. Ensure your **baking soda and powder are gluten-free** too! 🍰
Faq
- How do I know when the cake is done baking?
Press the center of the cake lightly. If it springs back, it's done. Alternatively, you can insert a toothpick; if it comes out clean, the cake is ready.
- Can I use regular sugar instead of powdered sugar for the custard?
It's best to use powdered sugar as it dissolves quickly and gives a smooth texture to the custard. Regular sugar might make the custard grainy.
- Can I add spices to the cake batter?
Absolutely! Ingredients like cinnamon, nutmeg, or even cardamom can add a delightful twist to your honey cake.
- What's the best way to store leftover cake?
Store it in an airtight container in your fridge. It’s best consumed within 3-4 days. Let it come to room temperature before serving to enjoy its full flavor.
- Can I use this recipe for cupcakes?
Yes, you can! Just distribute the batter evenly into cupcake liners and reduce the baking time to 20-25 minutes. Check for doneness as you would for a standard cake.
- What's the best way to get even cake layers?
After baking, use a serrated knife or a cake leveling tool to slice your cooled cake into even layers. Practice makes perfect!