I love honey cake. Full stop.
Though it’s mostly reserved for Christmas. Now, I’ve tried a few recipes, mostly of honey gingerbread hearts that have been barely successful. So this year I decided that it would be a cake instead. And immediately it came out much better, this cake is just amazingly delicious with a soft buttercream in the middle.
Keep the cake in an airtight container, preferably in a refrigerator, just remember to take out a 30 min before serving, so the cake is not too cold and the cream is not too hard. If you do this, then the cake can last for a while.
HONEY CAKE WITH BUTTERCREAM
12-16 SERVINGS.
CAKE:
250 G HONEY
65 G MUSCOVADO SUGAR
2 M / L EGGS
1/2 DL. COLD COFFEE
JUICE OF 1/2 ORANGE
250 G FLOUR
1 TSP. GROUND CINNAMON
1/2 TSP. GROUND GINGER
1/4 TSP. GROUND CLOVES
1 TSP. BAKING SODA
1/2 TSP. AMMONIUM BICARBONATE
Preheat the oven to 165 degrees celsius.
Line a 20×20 cm baking tray with baking paper.
Heat honey and muscovado sugar in a saucepan, while stirring until the sugar has melted. Let it cool to about 37 degrees celsius.
Whisk the eggs in the cooled honey mixture, together with coffee and orange juice.
Mix flour, cinnamon, ginger, cardamom, cloves, baking soda and bicarbonate in a bowl.
Sift the flour mixture into the mixture and fold it together gently with a spatula.
Pour the batter into the mold and bake the cake in the middle of the oven for 25-30 minutes. Test if the cake is done with a toothpick, it should come out clean.
Let the honey cake cool for 5 minutes in the mold, before turning it out on a rack and cool completely.
BUTTERCREAM:
125 G SOFTENED BUTTER
90 G ICING SUGAR
1 PASTEURISED EGG YOLK
SEEDS OF 1/3 VANILLA POD
JAM: APRICOT, STRAWBERRIES OR RASPBERRIES ETC.
200 G MELTED DARK CHOCOLATE
Mix the vanilla seeds into the butter with a handheld mixer.
Add flour and whisk the mixture light and airy.
Stir in the egg yolk.
ASSEMBLY:
Cut the cake in two even layers and spread the buttercream on the bottom, then the marmalade on top.
Place the top layer on top and trim the edges. Place the cake in the fridge for 1 hour.
Spread the melted dark chocolate over the top and sides of the cake and allow it to set before the cake is cut out.