Honey Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kemp-minifie
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah. It's equally ideal for any other occasion or celebration, whether its a dinner party, an impromp
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 large eggs
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
1 1/2 teaspoons packed grated orange zest
Instructions
Heat oven to 350 °F with rack in middle. Generously spray pan, including center tube, with baking spray.
Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
Let cake cool in the pan on a rack for 20 minutes.
Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
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