Honing cake

Honey cake with a creme fraiche frosting

Too bad I already made all the recipes for my 2nd cookbook because this honey cake would fit in perfectly.

Honey cake

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.

honing cake

Frosting

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.

Honey cake

Honey cake
cooking time15 min
total cooking time1 uur

Necessities

  • baking tray of 23 by 23 cm

Ingredients

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

Instructions

  • 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.

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