Too bad I already made all the recipes for my 2nd cookbook because this honey cake would fit in perfectly.
The name gives it away, a lot of honey goes into it. Honey has quite a distinct flavour so if you're not a fan, don't make this. I love honey but never got further than adding it to my yoghurt, tea of on these tortilla's with chicken and a honey mustard sauce.
I also used Greek yogurt to get a really moist flavour. Always use fullfat products because fat means flavour and you're not eating cake to be mindfull of the calories.
This frosting is a combination of whipped cream and creme fraiche and it's great. The creme fraiche gives it a tang that combines great with the honey.
- baking tray of 23 by 23 cm
For the cake
- 225 grams full fat butter at room temperature
- 150 grams white sugar (+30 grams for the eggwhites)
- 4 eggs
- 120 grams Greek yogurt
- 200 grams honey
- 3 grams vanilla extract
- 250 grams flour
- 15 grams baking powder
- 1 grams salt
for the frosting
- 250 grams heavy cream
- 30 grams sugar
- 200 grams creme fraiche
- Preheat the oven to 170 degrees celcius
- Whisk the butter and sugar until fluffy. Add 3 eggyolks and 1 whole egg (keep the eggwhites seperate for later) and whisk until well combined.
- Add the Greek yogurt, honey and vanilla and mix.
- Combine the flour, baking powder and salt and add to the wet mis. Stir until everything is just combined.
- Whisk the eggwhites with the extra sugar until stiff and add, using a spatula, to the batter.
- Pour in a baking tray covered in baking paper and bake for 30 to 40 minutes, until a toothpick comes out clean. Let cool off completely.
- Whisk the heavy cream with the sugar until thick, then add the creme fraiche and keep beating until soft peaks.
- DIvide the frosting onto the cake, optionally drizzle some extra honey over it, and cut in 16 pieces.
- You can store this cake in the fridge for 3 to 4 days.